Crock Pot Yankee Pot Roast And Vegetables - cooking recipe

Ingredients

2 1/2 lbs lean beef chuck roast, trimmed of fat & cut into serving-size pieces
salt
pepper
3 medium baking potatoes, unpeeled & cut into quarters (about 1 pound)
2 large carrots, cut into 3/4-inch slices
2 celery ribs, cut into 3/4-inch slices
1 onion, sliced
1 large parsnip, cut into 3/4-inch slices
2 bay leaves
1 teaspoon dried rosemary
1/2 teaspoon dried thyme leaves
1/2 cup beef broth

Preparation

Season roast with salt and pepper.
Combine vegetables and seasonings in crock pot.
Place beef over vegetables, and pour broth over beef.
Cover; cook on LOW until meat is fork-tender (8 1/2-9 hours).
Remove beef to serving platter, and arrange vegetables around beef.
Remove and discard bay leaves.
To make gravy, ladle the juices into a 2 cup measuring cup; let stand 5 minutes.
Skim off and discard fat.
Measure remaining juices and heat to a boil in small saucepan.
For each cup of juice, mix 2 tablespoons of flour with 1/4 cup of cold water until smooth.
Stir mixture into boiling juices, stirring constantly until thickened (about 1 minute).