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.