Pot roast with root vegetables recipe

Ingredients

• 1 pound carrots, cut into 2-inch pieces
• 3 large russet potatoes, peeled and cut into 2-inch pieces
• 3 parsnips, peeled and cut into 2-inch pieces
• 2 medium onions, cut into wedges
• 4 celery stalks, cut into 2-inch pieces
• 5-pound beef roast (chuck, shoulder, or round)
• 2 tablespoons Worcestershire sauce
• 1 teaspoon Stone House Seasoning
• 3 sprigs of fresh thyme or ½ teaspoon dried

1. Arrange the carrots, potatoes, parsnips, onions, and celery in the bottom of a 6-quart slow cooker. Place the roast on top of the vegetables and sprinkle evenly with the Worcestershire sauce, seasoning mix, and thyme.
2. Cover and cook on low until the roast easily pulls apart with two forks, for 6 to 8 hours.
3. Thinly slice or pull the roast into large pieces and arrange the vegetables on the side. Drizzle the juices over everything and serve.