Sunday Pot Roast

Ingredients

• 1 beef chuck pot roast (about 2 1/2 pounds)
• Salt and black pepper
• 3 medium baking potatoes (about 1 pound), unpeeled
• 2 large carrots
• 1 large parsnip
• 2 large celery stalks
• 1 medium onion, sliced
• 2 bay leaves
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• 1/2 cup beef broth

Gravy (grandma’s secrets)

• Juices from the slow cooker
• 1/4 cup cold water per cup of juice
• 2 tablespoons flour per cup of juice

Steps

1. Trim any excess fat from beef. Discard fat. Cut beef into serving-size pieces; season with salt and black pepper to taste.
2. Scrub potatoes. Cut scrubbed potatoes into quarters. Cut carrots and parsnip diagonally into 3/4-inch slices. Slice celery into 1 1/2- to 2-inch pieces.
3. Place potato, carrot, parsnip, celery, onion and bay leaves in slow cooker. Sprinkle rosemary and thyme over vegetables.
4. Arrange beef over vegetables in slow cooker. Pour broth over beef.
5. Cover slow cooker and cook pot roast on LOW about 8 1/2 to 9 hours or until beef is fork-tender.
6. Remove beef to large serving platter. Arrange vegetables around beef on platter. Remove and discard bay leaves. Serve pot roast with juices from slow cooker or with gravy, if desired.
7. Gravy: ladle the juices from the slow cooker into a 2-cup measuring cup; place in a small saucepan and heat to a boil. For each cup of juice, mix 1/4 cup of cold water and 2 tablespoons flour until smooth. Add to the boiling juices, stirring constantly; cook 1 minute or until thickened.

Notes

Serves 8 to 10.

Cooking time 8 1/2 hours in the slow cooker.

116 is the photo/front side; 115 is the recipe side of the same card.

From a printed recipe (Grandma’s Kitchen: Treasured Family Recipes (Hearty Meat Dishes card 8; MMI Publications International / International Masters Publishers)) kept in Rosie Lee’s recipe box.

Rosie Lee’s original recipe cards

Tap the card to see it full size.