CROCK POT ROAST

Tired of cooking?? Put this roast on your meal plan for a Sunday so you can sit back and relax!! I just whip up a packet of brown gravy mix when the roast is done to complete the meal. ENJOY!

Yields 4-6 servings

Ingredients:

• 1.5-2.5 lbs. grass-fed chuck roast
• Worcestershire sauce
• Liquid Smoke (I use hickory flavor)
• celery salt
• garlic salt
• onion powder or onion salt
• black pepper
• onion
• 3-6 Yukon Gold potatoes (halved)
• 3-6 organic table carrots (peeled)
• onion (large slices)

Directions:

1. Set up slow cooker and insert liner, then line with foil so that you can wrap everything up. (I create an “X” long enough to join the 2 pieces at the top.)
2. Spray foil with non-stick spray.
3. Pour 1-2 tablespoons of Worcestershire sauce and liquid smoke in the bottom.
4. Season one side of the roast with celery salt, garlic salt, onion powder and black pepper. Place roast in the pot with the seasoned side down in the liquid.
5. Pour 1-2 tablesspoons of Worcestershire sauce and liquid smoke over the roast.
6. Season the top of the roast with celery salt, garlic salt, onion powder and black pepper.
7. Lay onion slices on top of the roast.
8. Place the potato halves around the sides of the roast between the roast and the pot.
9. Lay the carrots on top and sprinkle with black pepper.
10. Join the foil at the top to wrap the entire meal together. (This seals in the moisture.)
11. Put the lid on and set to LOW for 8 HOURS.
12. After 8 hours, unwrap and enjoy the best roast you will ever eat!

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Here are quick links to items you might need to create this recipe:

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I may be compensated through my affiliate links, but all opinions are my own.  I would never recommend a product I didn’t genuinely love!