Slow Cooker Pot Roast
-1.5 to 2 lb. chuck roast
-2 teaspoons salt, divided
-1/2 teaspoon black pepper
-1/2 teaspoon garlic powder
-1 large onion
-16 oz. carrots (baby or regular)
-3 celery stalks
-about 8 small to medium sized red potatoes (skins on)
-8 to 16 oz. fresh mushrooms, whole or sliced (optional)
-1 can of beer or beef broth
Place the raw meat in the bottom of a slow cooker. Sprinkle with black pepper, garlic powder and 1 teaspoon of the salt.
Slice a large onion in half and quarter each half. Drop onion chunks over the meat.
Add carrots, either baby carrots (as-is) or washed, regular carrots (cut into large chunks). Cut celery stalks into medium-large pieces and add to the pot.
For a 1.5-lb. roast, I use about eight small-to-medium-sized red potatoes. For efficiency’s (and roughage’s!) sake, I leave the peels on the spuds. I just wash them, cut them into two or three big bites apiece, and add them to the pot.
If you have a skimpy roast and need extra filler for the roast, a good technique is to add mushrooms if you have some. They’re cheaper than buying more beef, and after several hours in the Crock Pot, they darken and become meat-like in texture. It’s a good cheap filler option to be aware of. They can be whole or sliced, whatever’s on sale.
Once all vegetables are in the slow cooker, sprinkle an additional teaspoon of salt over the mixture and pour on beer or beef broth. (I used a beer.) Cover slow cooker; cook on LOW setting for 7-10 hours.
Come home tired after work and enjoy immediately!