Autumn Pot Roast


  • 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.