SLOW COOKED POT ROAST

By Beefman-2

SLOW COOKED POT ROAST

Ingredients

• 1 TBSP VEGETABLE OIL
• 5 LB CHUCK ROAST
• 1 TABLESPOON GARLIC POWDER
• 1 TABLESPOON SALT
• 1 TABLESPOON PEPPER
• 2 TEASPOON PAPRIKA
• 6 RED POTATOES CUT INTO CUBES
• 3 MEDIUM ONIONS SLICED
• 1 POUND BABY CARROTS
• 14 1/2 OUNCE BEEF BROTH

Preparation

Step 1

1) TRIM EXCESSIVE FAT FROM ROAST,
2) HEAT OIL IN CROCK POT AND BROWN ROAST REMOVE TO PLATE SEASON WITH SEASONINGS, PLACE BACK INTO CROCK POT. ADD IN POTATOES, ONIONS AND CARROTS
COOK ON LOW 8 TO 10 HOURS