Braised Beef Pot Roast with Vegetables
From:	Marielle, Quebec, Quebec, Canada
Comments:	If you do not have any parsnip you can double the carrots, but the combination is delicious. Here, the meat is not seared. As the servings are generous, there should be delicious leftovers. Medium oval or large round cooker.
Servings:	6 to 8

1 [3 to 3 1/2-pound / 1.4 to 1.6-kg] boneless chuck roast 1 teaspoon [5 mL] salt 1/4 to 1/2 teaspoon [1 to 1.3 cm] freshly ground black pepper 1/4 teaspoon [1 mL] paprika 1 rib celery, coarsely chopped 1 large onion, cut into wedges 2 to 3 carrots, cut into 1-inch [2.5-cm] slices 2 to 3 parsnips, cut into 1-inch [2.5-cm] thick slices 4 starchy potatoes, each cut into 8 pieces 1 cup [250 L] beef broth

Trim meat of as much fat as possible; blot dry meat. Combine salt, freshly ground black pepper and paprika. Rube all sides of roast with mixture. Arrange chopped celery, onion wedges, carrot and parsnip slices into slow cooker. Top vegetables with potato pieces. Put the meat on top of the potatoes. Pour beef broth all over vegetables and meat. Cover slow cooker and cook on 'LOW' for 8 to 9 hours. Serve meat and vegetables right out of the cooker and ladle the hot juices over all.