Old Fashioned Pot Roast

1 Miller's Choice Beef Chuck Pot Roast              

salt and pepper

3 medium baking potatoes         2 large carrots

2 large celery stalks                   1 medium onion, sliced

2 bay leaves                              1 tsp dried rosemary

½ tsp dried thyme                     ½ cup beef broth


Cut beef into serving size pieces; salt and pepper to taste.  Cut potatoes into quarters.  Cut carrots and celery into 1 inch pieces.  Place potatoes, carrots, celery, onion and bay leaves in slow cooker.  Sprinkle rosemary and thyme over  top.  Arrange beef over vegetables.  Pour in broth.  Cover and cook on low 8 ½ - 9 hours.  Remove and discard bay leaves.  Serve roast with juices from slow cooker or gravy.  (Gravy:  Ladle juices into a small saucepan and heat to a boil.  For each cup of juice, mix ¼ cup of cold water and 2 Tbsp flour until smooth.  Add to boiling juices and stirring constantly; cook 1 minute or until thickened.)

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