For a career girl/Martha Stewart wannabe, there's nothing better than a crock pot or slow cooker.
You walk in the door from a long day to the smell of a home-cooked meal, and it's like you had a personal chef who's been home cooking for you all day. Here's a recipe I hope you'll enjoy.
Yankee pot roast for a Yankee - or Southern Belle in my case ; )
1 beef chuck pot roast (2½ pounds)
3 med. baking potatoes unpeeled and cut into quarters (about 1 pound)
2 lg. carrots, cut into ¾-inch slices (I would use baby carrots instead because it's less work)
2 ribs celery, cut into ¾-inch slices
1 med. onion, sliced
2 bay leaves
1 tsp. dried rosemary leaves
½ tsp. dried thyme leaves
½ c. reduced-sodium beef broth
Trim excess fat from meat and discard. Cut into serving pieces; sprinkle with salt and pepper. Combine vegetables, bay leaves, rosemary and thyme in crock pot. Place beef over vegetables in crock pot. Pour broth over beef. Cover and cook on low 8½ to 9 hours or until beef is fork-tender. Remove beef to serving platter. Arrange vegetables around beef. Remove and discard bay leaves. Makes six servings