Crock Pot Yankee Pot Roast And Vegetables

• 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

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

lean beef chuck roast, salt, pepper, baking potatoes, carrots, celery, onion, parsnip, bay leaves, rosemary, thyme, beef broth

Taken from www.food.com/recipe/crock-pot-yankee-pot-roast-and-vegetables-134203 (may not work)