Autumn Pot Roast Monday, September 24, 2012


1 boneless beef chuck roast (3 pounds)
1 tsp salt, divided
1/2 tsp pepper, divided
1 TBSP olive oil
3 medium sweet potatoes, cut into 1 inch pieces
3 medium potatoes, cut into 1 inch pieces
2 medium parsnips, cut into 1/2 inch pieces
1 large sweet onion, cut into chunks
3 garlic cloves, minced
1 tsp dried thyme
2 bay leaves
3 cups reduced-sodium beef broth


Cut roast in half; sprinkle with 1/2 tsp salt and 1/4 tsp pepper. In a large skillet, brown meat in oil on all sides; drain. Transfer to a 5-qt. slow cooker. Top with sweet potatoes, potatoes, parsnips, onion, garlic, thyme, bay leaves and remaining salt and pepper. Pour broth over vegetables. Cover and cook on low for 6-8 hours or until meat and vegetables are tender. Skim fat. Discard bay leaves. If desired, thicken pan juices.


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