Week 56, Recipe 2: Slow-Cooker Pot Roast with Vegetables

NOTES

• This is a great slow cooker recipe for a roast. Very easy and delicious. If you're throwing the roast in the slow cooker the next morning on your way out the door, you can brown the roast and throw it into the slow cooker with the carrots, celery, and fingerling or new potatoes (unpeeled) the night before and keep in the fridge. When ready to get going, top with onion soup mix and water and set to low. Done!
• The roast should cook on low 8-10 hours. My instructions say to take out the veggies after about 6 hours or when potatoes are just tender. If you're making this on a weekday and not home to take them out, no worries. Cooking them an additional 2 hours or until roast is done on low won't hurt them, they'll just be nice and soft. If you know you won't be taking them out, get extra big fingerling or new potatoes and just cut your carrots in half.

Ingredients

• 3-4 pound chuck roast
• Salt and pepper to taste
• 1 packet dry onion soup mix
• 1 c. water
• 5 carrots, sliced into big chunks (about 3-4 chunks per carrot)
• 10ish fingerling or new potatoes, with peel, washed well (I like using organic potatoes so I don't have to peel them and don't have to worry about what's on the peel)
• 1 stalk celery, chopped

Directions

1. Season the roast with salt and pepper to taste. Brown on all sides in a large skillet over high heat, about 4 minutes per side.
2. Place the roast in the slow cooker and add the soup mix, water, carrots, potatoes, and celery.
3. Cover and cook on low setting for 6 hours then remove veggies and cook roast an additional 2-4 hours longer. Add veggies back in last 10-15 minutes. The other option is to put your veggies in with the roast about 6 hours before your roast is done.