One of my fav simple & easy meals with the seasonal bounty of local carrots, celery, onions & new potatoes is Slow Cooker Pot Roast.
- Thaw Chuck Roast & place in a 6-8 quart slow cooker
- Add quartered or new potatoes, carrots, turnips, onions & celery
- Add 3 cups or so of water or broth
- Salt & pepper to taste
- Cook on low for 8-10 hours or until meat falls off the bone and is tender.
I usually make a soup or stew from the leftovers by cutting the leftover meat & veggies into bite-size pieces, thickening the leftover broth with corn starch, and adding dumplings on top.
PS ... you can trade out the chuck roast for brisket, shank, rump roast, or short ribs.
