1 beef chuck pot roast, 2 1/2 pounds
Salt and pepper
3 medium potatoes
2 large carrots
1 large parsnip
2 celery stalks
1 medium onion
2 bay leaves
1 teaspoon dried rosemary
1/2 teaspoon thyme
1/2 cup beef broth

Cut beef into serving size pieces. Prepare vegetables by cutting into chunks. Place all vegetables in slow cooker. Sprinkle rosemary and thyme over vegetables. Arrange beef over vegetables. Pour broth over beef. Cover slow cooker. Cook on low for 8 1/2 to 9 hours or until beef is fork tender.