Yankee Pot Roast - cooking recipe

Ingredients

1 beef chuck pot roast (approximately 2 1/2 lb.)
3 medium sized baking potatoes (about 1 lb.; unpeeled), cut into quarters
2 large carrots, cut into 3/4-inch slices
1 sliced medium onion
2 bay leaves
1 tsp. dried rosemary leaves
1/2 tsp. dried thyme leaves
1/2 c. reduced-sodium beef broth

Preparation

Trim off excess fat from roast; sprinkle with salt and pepper and place in crock-pot. Add the vegetables, bay leaves, rosemary and thyme to slow cooker. Add the broth. Cover and cook on low 8 1/2 to 9 hours or until beef is tender. Remove beef to serving platter. Arrange vegetables around it. Remember to discard the 2 bay leaves.