Sunday Pot Roast Recipe

Name: Sunday Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 beef chuck pot roast, about 2 1/2 lb.; salt; pepper; 3 medium baking potatoes, unpeeled, about 1 lb.; 2 large carrots; 1 large parsnip; 2 large celery stalks; 1 medium onion, sliced; 2 bay leaves; 1 tsp. dried rosemary; 1/2 tsp. dried thyme; 1/2 c. beef broth

Servings: persons

1 beef chuck pot roast, about 2 1/2 lb.
salt
pepper
3 medium baking potatoes, unpeeled, about 1 lb.
2 large carrots
1 large parsnip
2 large celery stalks
1 medium onion, sliced
2 bay leaves
1 tsp. dried rosemary
1/2 tsp. dried thyme
1/2 c. beef broth

1
Trim any excess fat from beef.
2
Discard fat.
3
Cut beef into serving-size pieces; season with salt and black pepper to taste. Scrub potatoes.
4
Cut scrubbed potatoes into quarters.
5
Cut carrots and parsnip diagonally into 3/4 inch slices.
6
Slice celery into 1 1/2 to 2 inch pieces.
7
Place potato, carrot, parsnip, celery, onion and bay leaves in slow cooker.
8
Sprinkle rosemary and thyme over vegetables.
9
Arrange beef over vegetables in slow cooker. Pour broth over beef.
10
Cover slow cooker and cook pot roast on LOW about 8 1/2 to 9 hours or until beef is fork tender.
11
Remove beef to large serving platter.
12
Arrange vegetables around beef on platter.
13
Remove and discard bay leaves.
14
Serve pot roast with juices from slow cooker or with gravy, if desired.

149

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 beef chuck pot roast, about 2 1/2 lb., salt, pepper, 3 medium baking potatoes, unpeeled, about 1 lb., and more.

Yes, Sunday Pot Roast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sunday Pot Roast

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