Homey Pot Roast with Root Veggies

• One 5-pound pot roast, rinsed and patted dry
• Salt and freshly ground black pepper to taste
• 2 medium parsnips, peeled and cut into 1 1/2-inch chunks
• 2 large russet potatoes, peeled and cut into 1 1/2-inch chunks
• 1 medium onion, peeled and cut into 1 1/2-inch chunks
• One 10 3/4-ounce can cream of potato soup
• 1 bay leaf

1. Season the roast generously with salt and pepper.
2. Place the parsnips, potatoes, and onion in the bottom of the crockpot.
3. Add the soup and 1 cup of water and stir well to combine.
4. Add the bay leaf.
5. Place the roast on top of the vegetables.
6. Cover and cook on high, turning the meat occasionally, for 8 hours, or until the meat is very tender and shreds easily with a fork.
7. Remove and discard the bay leaf.
8. Serve the roast along with the vegetables.
9. If you have the time, you can make a delicious sauce by skimming and discarding the fat from the pan juices and pureeing the skimmed juices with the vegetables.
10. Or just serve as is.

salt, parsnips, russet potatoes, onion, cream of potato soup, bay leaf

Taken from www.epicurious.com/recipes/food/views/homey-pot-roast-with-root-veggies-378616 (may not work)