Yakityak's Traditional Crock Pot Roast

3 1/2 lb. chuck roast or similar cut of meat, well trimmed of fat and gristle
4 Idaho potatoes peeled and cut into wedges
2 celery stalks coarsely chopped
1 or 2 parsnips (depending on size) cut into 1 inch slices
2 - 3 carrots cut into 1 inch slices
1 onion cut into 8 wedges
5 bay leaves
a bunch of parsley (I tie it up for easy removal, but a cheese cloth baggie would be better)
1 cup of chicken soup (or water if you don't have chicken soup)
2 tablespoons of potato starch (more or less depending on how thick you like your gravy)
1/4 cup ice water
Place all the vegetables in the bottom of the crock pot (you'll probably need a 6 quart pot for this one). Season lightly with the seasonings. Pour the broth over the vegetables. Trim the meat of fat and gristle. Season the meat with the seasonings and place on top of the vegetables. Cover and cook on low for at least 8 or 9 hours (it can go longer). To thicken the sauce, remove the beef and vegetables to another dish and turn the crock pot up to high. Dissolve the potato starch in the ice water and stir into the gravy. Cook until thickened. Serve altogether.

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