Kittencal's Easy Crock Pot Chuck Roast With Vegetables

By Beefman-2

You may also add in 1/3 cup dry red wine, do not add in any extra salt to this --- cooking time is for a 4-pound roast.

Ingredients

• 3 tablespoons oil
• 1 (4 lb) beef chuck roast
• fresh ground black pepper (to taste)
• 2 teaspoons garlic powder (or to taste)
• 1 (1 ounce) package dry onion soup mix
• 1 1/2 cups low sodium beef broth (use only low-sodium broth)
• 1 -2 tablespoon Worcestershire sauce
• 1 large onion, chopped
• 3 carrots, peeled and coarsley chopped
• 3 large potatoes, peeled and cubed
• 8 ounces small white button mushrooms (leave whole do not slice, can use more)

Preparation

Step 1

1 Season the roast with black pepper and garlic powder (do not season with salt). 2 Heat oil in a skillet or pot over medium-high heat; add in roast and brown on all sides. 3 Place the onion soup mix, broth and Worcestershire sauce into the slow cooker; mix to combine. 4 Add in the browned roast and turn the roast a few times to coat in the broth mixture. 5 Sprinkle the veggies around the roast. 6 Cover and cook on LOW setting for 8-10 hours.