Braised Pot Roast With Vegetable
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon paprika
- 3 1/2 pounds boneless chuck roast, trimmed and blotted dry
- 1 celery rib
- 1 large onion
- 3 carrots, cut 1" thick
- 3 parsnip, cut 1" thick
- 4 potatoes, cut into 8 pieces
- 1 cup beef broth
Combine the salt, pepper, and paprika, Rub all sides of the roast with the spice mix. Put the vegetables in the slow cooker with the potatoes as the top layer. Put the meat on top of the potatoes. Pour the broth over the vegetables and meat.
Cover and cook on low for 8-9 hours. Serve the meat and vegetables right out of the cooker and ladle the hot juices over all.