1 beef chuck pot roast (about 2.5 lbs)
3 medium baking potatoes
2 large carrots
1 large parsnip
2 large celery stalks
1 medium onion, sliced
2 bay leaves
1 t. dried rosemary
½ t. dried thyme
½ cup beef broth
Trim any excess fat from beef. Cut beef into serving sized pieces, season with salt/pepper. Scrub potatoes. Cut scrubbed potatoes into quarters. Cut carrots and parsnip diagonally into ¾ inch slices. Slice celery into 1-2 in. pieces.
Place potato, carrot, parsnip, celery, onion and bay leaves in slow cooker. Sprinkle rosemary and thyme over vegetables.
Arrange beef over vegetables in slow cooker. Pour broth over beef.
Cover slow cooker and cook pot roast on LOW for 8 ½ -9 hours until beef is tender.
Remove beef to large platter and arrange vegetables around beef. Serve with juices.