Meat so tender you don't have to chew!! This pot roast will have you coming back for seconds and at time thirds!! It's the perfect winter dish for snuggin' in you jammies and watching the snow fall! Speaking of snow-- where are you?! Let's make some snow days happen!!!
3 lb beef chuck roast
**you want a tougher piece of meat for this as the cooking is a slow process and the meat becomes very tender
8 carrots peeled and cubed
2 large yellow onions sliced
10 (or so) baby new potatoes
1 cup of beef broth (you can opt for chicken or veggie broth)
Season your meat with your favorite goodness. I prefer garlic salt, pepper and cayenne pepper-- press these seasonings in to the meat insuring that most stay on while cooking. Once heavily seasoned, sear the beef on all sides in a skillet. This creates an outer crust to help lock-in the juices (depending on the thickness of the meat 5-7 minutes on each side). Once meat is seared place in the crock with veggies and broth. Add water to insure the meat is fully covered with liquid (I only had to add 1 cup). Cook on low for 6-8 hours (again this will range depending on size of meat). Make sure to use a laddle to scoop out the goodness!!