Crockpot Pot Roast

Ingredients:

3-4 lb. Beef Chuck Roast
2 cans cream of mushroom
1 cup beef broth
1/4 cup shiraz
1 tablespoon worstershire
1 package onion soup and dip mix

1 sweet onion, chopped
10 small red potatoes OR 1 lb. baby gold potatoes
5 stalks celery, chopped
1/2 package baby carrots

garlic salt, lemon pepper, salt

a tad of butter

Directions:

1. Sprinkle salt, garlic salt and lemon pepper on all sides of the roast.

2. Brown Roast in butter in large skillet. Brown all sides.

3. Place the potatoes in the crockpot. Rest the roast on top of the potatoes. Put in the rest of the ingredients. 

4. Cook on low for 8-10 hours. 

Options:

- This is great with toasted french bread and caesar salad. 

- You can portion out the leftovers into freezer containers and put them in the freezer. I recommend you let the roast and vegetables sit in the fridge overnight before freezing. When you are ready to eat, just put the freezer container in the fridge the night before, and it'll be ready to put in the pot the next night. 

- You can double the potatoes and carrots and shred the beef, making it more like a stew. 

- Use flour (Wondra), butter, and sauce from the crockpot, mix slowly in a skillet on low heat and make a gravy.