
Ingredients :
- 4 lb chuck roast
- 1 can beef broth
- 1 envelope onion soup mix
- 4 medium carrots, cut into 2 inch pieces
- 1 chopped onion
- 2 celery stalks, chopped
- 1 garlic, chopped
- 2 bay leaves
- 6 medium yukon gold potatoes, cut into 2 inch pieces
- salt and pepper
Method :
- Pat roast dry with paper towels, season with salt and pepper, sear meat on all sides.
- Put veggies in slow cooker, place roast on top, sprinkle with soup mix, pour broth over meat, add bay leaves, put lid on.
- Cook on high for 3 and a half hours or low for 7 hours, your all done when meat falls apart.
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