Pot Roast

It snowed in North Carolina. I had to make a pot roast. It was hard to not open the lid and peek at how I was doing. Very Yummy and Wintery.

3 lb. chuck roast
2 c. beef broth
1 c. flour
1/2 tsp. garlic powder
1 or 2 cloves garlic
1 medium onion, diced
2 tbsp. olive oil
1 bay leaf
dash of salt and pepper
5 potatoes, peeled and rough chopped
3 handfuls of baby carrots
5 parsnips, peeled and rough chopped

Wash chuck roast. Season generously with salt, pepper and garlic powder. Coat with flour.

Place floured roast into oiled skillet and brown lightly on both sides.

While browning roast, add diced onions to skillet.

Transfer roast and onions to greased crock-pot. Toss in whole garlic cloves, carrots, potatoes, parsnips and bay leaf.

Pour in 1/2 can beef broth over roast and add salt and pepper.

Cover and cook on low for 8 to 10 hours, or 5 to 6 hours on high.