4-5 pound chuck roast
2 teaspoons Kosher salt
1 teaspoon coarse ground black pepper
1 teaspoon dried thyme
1 bag of baby carrots
1 stalk of celery
2 cloves garlic minced
3 cups beef broth
minced parsley optional, to garnish
- Cover the outside of the chuck with salt, pepper and thyme
- Heat your pan and sear it on all sides till brown
- Cut up your potatoes into cubes. Slice up your celery
- In your slow cooker add the carrots, potatoes, celery and garlic.
- Lay the beef on top, then add the beef broth and cover, cooking on low for 8-10 hours or on high for 5-6 hours.
- After it’s done cooking, go ahead and serve it!
Personally, I like cooking my pot roast as long as I can. It makes the meats and flavors blend better. The longer it’s cooked, the more tender your meat will be and your veggies will be softer. You can also use cubed stew, instead of the chuck roast, so if you can’t find the perfect size meat, then that’s a good alternative. This is something that you can throw together in the morning and let it sit in your crock pot all day while you’re at work or school. This can be served with cornbread, if you are a corn bread fan or something as simple as a salad. You can also add whatever veggies you want! My family likes to mix it up every once in a while, so we’ve added onions, cauliflower, mushrooms, or corn. You can play around with colors of foods to make it look more aesthetically pleasing to the eye. If you want more flavor in your stew, you can purchase the stew flavor packets at the grocery store or you can add spices like, parsley, oregano, onion powder, garlic powder, or brown sugar to make it sweeter! This is a good meal to have for family gatherings or if it’s a cold day outside.