10 minutes.
This is for Crock Pot cooking.
For gravy, ladle the juices from the slow cooker into a 2 cup measuring cup. Place in a sauce pan, and heat to a boil.
For each cup of juice, mix a 1/4 cup of cold water, and 2 tbsps. of flour until smooth. Add to the boiling juices, stirring constantly. Cook 1 minute until thicken.
1 Beef Chuck Pot Roast,
about 2 1/2 pounds,
Salt & pepper to taste,
3 medium baking potatoes,
about 1 pound, unpeeled,
2 large carrots,
1 large parsnip,
2 large celery stocks,
1 medium onion, sliced,
2 bay leaves,
1 tsp. dried rosemary,
1/2 tsp. dried thyme,
1/2 cup beef broth.
8 servings
Trim any excess fat from beef. Discard fat.
Cut beef into serving pieces. Season with salt, and black
pepper to taste.
Scrub potatoes, and cut into quarters. Cut carrots, and parsnips diogonally into 3/4 inch slices. Slice celery into
1 1/2 to 2 inch pieces.
Place pototoes, carrots, parsnips,celery, onions, and bay leaves in slow cooker. Sprinkle rosemary, and thyme over
vegetables. Arrange beef over vegetables in slow cooker.
Pour broth over beef.
Cover slow cooker, and cook pot roast on LOW about 8 1/2
to 9 hours,or until beef is fork-tender.
Remove beef to large serving platter.
Remove, and discard bay leaves.
Serve pot roast with juices from slow cooker, or with gravy
if desired.
This is for Crock Pot cooking.
For gravy, ladle the juices from the slow cooker into a 2 cup measuring cup. Place in a sauce pan, and heat to a boil.
For each cup of juice, mix a 1/4 cup of cold water, and 2 tbsps. of flour until smooth. Add to the boiling juices, stirring constantly. Cook 1 minute until thicken.
1 Beef Chuck Pot Roast,
about 2 1/2 pounds,
Salt & pepper to taste,
3 medium baking potatoes,
about 1 pound, unpeeled,
2 large carrots,
1 large parsnip,
2 large celery stocks,
1 medium onion, sliced,
2 bay leaves,
1 tsp. dried rosemary,
1/2 tsp. dried thyme,
1/2 cup beef broth.
8 servings
Trim any excess fat from beef. Discard fat.
Cut beef into serving pieces. Season with salt, and black
pepper to taste.
Scrub potatoes, and cut into quarters. Cut carrots, and parsnips diogonally into 3/4 inch slices. Slice celery into
1 1/2 to 2 inch pieces.
Place pototoes, carrots, parsnips,celery, onions, and bay leaves in slow cooker. Sprinkle rosemary, and thyme over
vegetables. Arrange beef over vegetables in slow cooker.
Pour broth over beef.
Cover slow cooker, and cook pot roast on LOW about 8 1/2
to 9 hours,or until beef is fork-tender.
Remove beef to large serving platter.
Remove, and discard bay leaves.
Serve pot roast with juices from slow cooker, or with gravy
if desired.
