There are so many things I love about pot roast. The flavors have all day to mingle together. I love the way the whole house smells, building the anticipation for dinner. I love that the vegetables are already a part of the dinner. But the thing I love the most is that I can do all the prep work in the morning, when I'm feeling ambitious, and then not have to worry about dinner when things get chaotic in the afternoon.

1 3lb beef chuck roast
1 t season salt (I like Lawry's the best. Yes, I have tried that one, but I still like Lawry's better.)
1 t pepper
2 c baby carrots
2 ribs celery, chopped
1 onion, chopped
1 head garlic, roasted (peeled)
1 can Cream of Mushroom soup
1 c beef stock or broth

3 red potatoes, washed and cut into pieces
12 oz cooked noodles (optional)
1 T cornstarch (optional)


First place carrots, celery, onion, garlic, cream of mushroom soup and beef stock in a slow cooker, and stir them together. If you like it with potatoes, put in potatoes. If you want to serve it over noodles, don't add potatoes.

Next, season the chuck roast with the season salt and pepper, and brown all sides in a pan on medium-high heat for about 1 minute per side. Then, put the chuck roast in the slow cooker on top of everything else. Cover the slow cooker, and cook on low for  8-10 hours, or high for 6 hours.

You'll know it's done because the meat will fall apart when you try to take it out neatly. I like to shred the meat, and then serve everything over the noodles. If the sauce isn't thick enough, take out about 1/2 cup, mix in the cornstarch, and then pour it all back into the slow cooker and mix it in. 

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