Pot Roast with Veggies
Carefree summers without busy schedules are fun; but there’s something about fall, with getting back to school and scheduled activities, that brings a sense of comfort.
Our fall schedule includes small group starting up again after meeting sporadically during the summer months. We have “small group” at our house every Friday night with three other families from our church. We eat a meal together first and then the kids go off to play while the adults do their study. Last Friday, one family came with a pot roast and veggies in a crockpot – a comfort food and a sure sign of fall.
Pot Roast with Veggies
3 pounds beef roast, thawed
6 medium potatoes, peeled
6 carrots
1 onion, quartered
1 bay leaf
1 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 350º F. Place roast and vegetables in a covered casserole. Add 2 inches of water, bay leaf, salt and pepper. Bake 2 to 3 hours until vegetables are tender and meat is done. This can also be cooked 6 to 8 hours on high in a slow cooker.
Makes 4 to 6 servings
