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Making Crock pot pot roast 🍲
(this is not a healthy, weight watching recipe, this is just what I used. Absolutely feel free to tailor the butter and seasonings to your own dietary needs, this has A LOT of sodium as is)
Ingredients:
1.5 – 2.5 lb beef chuck shoulder roast
24oz bag of tri-color mini potatoes
16oz bag of rainbow baby carrots
4-6 stalks of celery cut into big chunks
(1) 10 1/2 oz can of (French onion soup)
2 cups beef broth
1 packt savory pot roast seasoning
2 tablespoons butter
1-2 tablespoons extra virgin olive oil to sear roast
Directions:
Salt, pepper, onion powder and garlic powder to taste, seared on both sides in extra virgin olive oil.
I layered the carrots and potatoes on opposite sides of the crock pot
Place roast on top of carrots and potatoes and add the chunks of celery around the edges
Mix the pot roast seasoning packet with 1 cup water (I used 1 cup of beef broth)
Mix can of French onion soup with 1/2 – 1 cup water (again I used beef broth)
Poor over top of roast
Slice butter and scatter across top of roast
Cook on low 8, I don’t cook my roasts on high anymore, low and slow is the way to go.
However if you get a late start you can do 4-5 hours on high.
8 hours later and you guys, it came out absolutely perfect!!!! The flavor 
the textures of the vegetables 
you can tear the meat apart with a spoon 
this is gonna be a recipe I hand down to my children. Nothing was mushy either for those that were wondering.
