I found this recipe on allrecipes.com posted by Marie Thomas. It’s really great! It took only about five hours, but slow cookers vary considerably with temperatures and settings. With my onion problem, I halved the dry onion soup mix amount and omitted the raw onion (and upped the other veggies). We both think it turned out just spectacular even with those changes. The veggies were insanely good, flavorful, and fork tender! With the price of chuck roast, I used a 2# roast, but left the other ingredients mostly as is because we like a lot of juice. The recipe below is for the full 4# recipe and ingredients – not halved. It was a PERFECT Sunday meal and we will have many leftovers! Enjoy!
4 pounds chuck roast
salt and pepper to taste
1 packet dry onion soup mix
1 cup water
3 carrots, chopped
- Season the roast with salt and pepper to taste. Brown on all sides in a large skillet over high heat, about 4 minutes per side.
- Place the roast in the slow cooker and add the soup mix, water, carrots, onion, potatoes, and celery.
- Cover and cook on Low setting for 8 to 10 hours. *Your time may vary; check after 5 hours, I’d say.
- Remove meat from cooker, loosely tent with foil, and let rest at least 10-15 minutes before slicing. (While the meat was resting on the cutting board, I left the veggies and juice in slow cooker on the “warm” setting and let them remain heated.)