- 3 lbs Chuck Roast
- 5 Potatoes cut into chunks (parsnips for Paleo)
- 1 Onion cut into chunks
- 4 Carrots cut into chunks
- 2 cups Beef Stock or broth
- 2 cups Water
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Italian Seasoning
- 1/4 tsp Real Salt
- 1/4 tsp Pepper
First cut all of the potatoes and onions into large chunks. Using large chunks (about 2 inches square) makes sure they don’t turn to mush in the crock pot.
First add the Roast to the crock pot, then the potatoes and onions and carrots (if used).
Then add the seasonings over top.
Next add the beef stock. The roast should be covered in liquid so add water until it is covered.
Depending on your crock pot and how fast it cooks will depend on the time. Mine is pretty hot so it took about 5 hours on high.
You will know it is done when you put a fork in it and it just falls apart.
Once it is done remove the roast, potatoes, onions, and carrots from the crock pot and enjoy.
You can use the juice over your roast or you can make a gravy by putting it on the stove and bringing to a boil while whisking in flour to the desired texture.
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