This is a crock pot recipe that takes about 8 or 9 hours to cook. Halve cooking time for conventional oven and dutch oven roasting.

Ingredients

• 2 1/2 lbs lean beef chuck roast, trimmed of fat & cut into serving-size pieces
• 3 medium baking potatoes,  cut into quarters (about 1 lb)
• 1 large parsnip, cut into 3/4-inch slices
• 2 celery ribs, cut into 3/4-inch slices
• 2 large carrots, cut into 3/4-inch slices
• 1 medium white onion, sliced
• 2bay leaves
• 1/2 tsp dried thyme leaves
• 1 tsp dried rosemary
• 1/2 c beef broth

Directions

Trim roast of fat and silverskin.  Season roast with salt & pepper.  Combine vegetables & seasonings in crock pot.  Place beef over vegetables, & pour broth over beef.  Cover and cook on LOW until meat is fork-tender, approximately 8 -9 hrs.  Remove beef to serving platter, & arrange vegetables around beef. Remove & discard bay leaves.

To make a gravy, ladle the juices into a 2c measuring cup; allow to stand 5 mins, skim off & discard fat. Measure remaining juices & heat to a boil in small saucepan. For each cup of juice, mix 2 tbsp of flour with 1/4 cup of cold water or dry red wine until smooth.  Stir mixture into boiling juices, stirring constantly until thickened (about 1 min).