POT ROAST WITH CARROTS & PARSNIPS

 

4 lb lean boneless chuck roast, any fat trimmed off

1/2 tsp salt
1/4 tsp freshly ground black pepper
4 large carrots, scraped and cut into 3-inch pieces
4 parsnips, peeled, quartered lengthwise, cut into 3-inch pieces
2 celery ribs, finely chopped
1 large yellow onion, finely chopped
2 bay leaves
1 can beef broth
1/2 cup water (or red wine)
3 tbsps flour
3 tbsp butter, softened

Place the roast in a slow cooker/crock pot and sprinkle over all with the salt and pepper.  Add the carrots, parsnips, celery, onion, and bay leaves around the roast.

Combine the broth and water (or wine) and pour over the roast and vegetables.

Place cover on cooker and cook on low setting for 10 hours.

Form a paste by mashing the flour and butter together.

Transfer the meat and vegetables to a warm platter; keep warm.

Whisk the paste into the liquid in the cooker then strain into a medium saucepan. Place pan over medium-high heat and bring to a boil.  Boil for 2 to 3 minutes until mixture thickens.  Remove the bay leaves and discard.  Serve the sauce over the meat and vegetables.

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