Slow Cooker New England Pot Roast

Ingredients

1 boneless beef chuck roast 3 pounds
2 large russet potatoes cut into 1-inch pieces
2 medium parsnips cut into 1-inch pieces
2 large carrots sliced thickly on the diagonal
2 large ribs celery cut into 1-inch pieces
1 large onion cut into chunks
3 garlic cloves minced
2 teaspoons dried thyme
2 teaspoons dried rosemary
2 bay leaves
1/2 teaspoon pepper
1 can 14-1/2 ounces beef broth
1 can 14-15 ounces diced tomatoes

Instructions

Cut roast in half; place into a 5-qt. slow cooker. Top with potatoes, parsnips, carrots, celery, onion, and garlic.
In a medium bowl, combine thyme, rosemary, bay leaves, pepper, broth, and diced tomatoes; pour over vegetables.
Cover and cook on low for 8 hours or until meat and vegetables are tender. Remove bay leaves before eating.

Notes

Nutrition Information for 1/6th of Recipe: Calories 815, Total Fat 44.6 g, Total Carbohydrate 30.8 g, Dietary Fiber 4.9 g, Sugars 7.0 g, Protein 68.2 g

Nutrition Information for 1/8th of Recipe: Calories 610, Total Fat 33.5 g, Total Carbohydrate 23.1 g, Dietary Fiber 3.7 g, Sugars 5.2 g, Protein 51.2 g