Homey Pot Roast with Root Veggies

Name: Homey Pot Roast with Root Veggies
Yield: serves 4 to 6
Ingredients: One 5-pound pot roast, rinsed and patted dry; Salt and freshly ground black pepper to taste; 2 medium parsnips, peeled and cut into 1 1/2-inch chunks; 2 large russet potatoes, peeled and cut into 1 1/2-inch chunks; 1 medium onion, peeled and cut into 1 1/2-inch chunks; One 10 3/4-ounce can cream of potato soup; 1 bay leaf

December 9, 2011

The crockpot might just have been invented to turn out the most tender pot roast you’ve ever had. Slow cooking makes the meat and veggies here so delicious that you might want to keep the recipe on hand for when company is coming for dinner. We think it’s so special that we serve a version of this at The Lady & Sons. And if you make it in advance, this pot roast just keeps getting better. We eat this with Buttery Stone-Ground Grits (page 25) when we get together for a family dinner.

Recipe notes

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