This recipe offers a flavorful and tender beef roast cooked with aromatic herbs and hearty vegetables, perfect for a comforting meal.
Peel and chop the potatoes, carrots, and onion into even-sized pieces.
Uniformly sized pieces ensure even cooking.
Place the chopped vegetables in the bottom of the slow cooker.
Layering the vegetables first prevents them from overcooking.
Combine the salt, pepper, celery seed, parsley, and basil in a small bowl.
Mixing the spices beforehand ensures even distribution.
Sprinkle the seasoning mixture evenly over the vegetables.
Ensure all vegetables are coated for maximum flavor.
Place the beef roast on top of the vegetables.
Positioning the beef on top allows the juices to flavor the vegetables.
Pour the beef broth over the roast and vegetables.
Pouring the broth evenly ensures consistent cooking.
Cover the slow cooker and cook on low for 10 hours.
Avoid lifting the lid during cooking to maintain heat.
Serve the roast and vegetables hot, garnished with fresh parsley if desired.
Serving with a garnish adds a touch of freshness and color.
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