Killer Crock-Pot Roast With Vegetables
• 3 potatoes
peeled and diced
• 4 carrots
peeled and sliced
• 1 onion
cut into chunks
• 2 celery ribs
• 3 lbs. chuck roast
• 1½ tbsp. olive oil
• 1 tbsp. Worcestershire sauce
• 1 tsp. beef bouillon granules
• 1 tsp. dried basil
• Salt and pepper
Spray slow cooker with cooking spray. Place potatoes, carrots, onion and celery on the bottom of slow cooker.
Season roast with salt and pepper. Heat oil in a saucepan on medium-high. Brown roast on all sides and place on top of vegetables.
Combine water, Worcestershire, bouillon and basil. Pour over meat and vegetables.
Cook on LOW for 10 hours, or until the beef is shredded very easily and vegetables are soft. Season with salt and pepper if needed. Enjoy!