Crock Pot Roast

As promised, we are kicking off our November series of crock pot meals. The holidays was probably a awkward time to do this, but hey! challenge accepted. I have some ideas a brewing!!! 

So today is the day before grocery day and therefore was a make what I got kind of meal.
Allow me to introduce to you my Roast. Made from 4 lbs of chuck roast, and you can't get any better than fresh, farm grown beef.  This is really such a simple meal, filling meal to make and it's ingredients really are basic.
This should feed 4-6 people, There are 2 1/2 of us so I'm hoping to get a whole other meal to freeze out of this. 
***Give this AT LEAST 7-9 hours to cook, the longer the more tender.***

The stars of this show are:

6 quart Crock pot
4 lbs chuck roast 
1 tbls olive oil
5-6 medium potatoes ( mine are small so I have 5 small and 1 large)
4-5 carrots, washed and peeled, or -my favorite to use- 16 oz bag of baby carrots
1 clove garlic
1 medium onion (optional, I did not have)
1 cup beef stock
salt and pepper
rosemary
1 can of mushroom soup (optional)

Now, lets set the stage.

• Wash your potatoes. Peeling is optional. Dice up into decent chunks, not too small, they'll be cooking for a while and you do not want them turning to mush.

• Begin layering with the carrots in the bottom of the crock pot.
  
  

• Now season with a lil salt and pepper and some crushed rosemary. Go ahead and turn on the crock pot to Low.

• Heat the olive oil up in a skillet on medium.
  
  

• Wash and pat dry your roast. Look how gorgeous this home grown roast is! Trim off any large excess of fat.

• Salt and pepper generously. Do not be afraid of the seasoning, this is a lot of meat your flavoring. Add some garlic seasoning and crushed rosemary to the rub if you like, rub it into the meat.
  
  

• Now brown each side of the roast in the skillet, about 1-2 mins on each side. This seals in the flavor and juices of the roast for maximum tenderness and yum!

• Once browned, put roast on top of the potatoes and carrots.

• Next, sautee your onion til tender then toss your minced garlic clove into the hot skillet, stir being careful not to burn the garlic.
• Once it starts to brown, deglaze the pan with the beef stock (and I might have added 1/2 cup of wine). Stir and scrape any brown off the bottom of the pan, leaving none of that flavor behind.
• Bring to a boil, then pour it over your roast.

• Spread the mushroom soup on top.

• Put on the lid and let it cook on High for 2-3 hours. By this time the juices will start to fill the pot and simmer nicely.

• Cook another 5-6 hours on Low. Keep in mind that yes, the meat is done after about a total of 5-6 hours of cooking, but does not reach maximum tenderness til cooked a few hours past this point. 

Enjoy!

Day 1: I am thankful for the Lord. He has done so much for us as His children, and so much for our little family. We are truly blessed.