Maybe it's because it reminds me of fall, but I was craving pot roast. This was my first time making it. Cooking it on low in the slow cooker made it to tender. Glenn and I loved it. I lover when experimenting with a new dish turns out great! Next time I will definitely add more vegetables!
Adapted from: Allrecipes
2 pounds chuck roast
salt and pepper to taste
garlic powder
1 packet dry onion soup mix
1 cup beef broth
3 carrots, chopped
1 onion, chopped
2 stalks celery, chopped
2 bay leaves
1 Tablespoon Worcester sauce
8 oz. mushrooms, sliced
Season the chuck roast with garlic powder, salt and pepper. Brown on all sides in a large skillet over high heat.
Place in the slow cooker and add the soup mix, water, carrots, onion, mushrooms, celery, and bay leaves.
Cover and cook on low setting for 8 to 10 hours.
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