Pot Roast is the perfect Sunday meal.  Throw everything in the crock pot and let it cook all day.  Add a salad or maybe some fruit to go along side it.  The secret to tender juicy meat is to let it cook all day.  The longer the better as long as you have enough liquid in the crock pot so it doesn’t go dry.  We like to thicken the juice after we have pulled everything else out for a nice gravy to go on top.

Ingredients:

• 2-3 pound Beef chuck Roast
• 2 cups Beef Broth
• 2 cups Water
• 1 pkg. Lipton Onion Soup Mix
• 1 medium Yellow Onion, sliced
• 4-5 medium Potatoes, peeled
• 2-3 cups Baby Carrots
• 1 tsp. Celery Salt

Directions:

Place all the ingredients in the crock pot.   Cook on low for 8-10 hours.  As soon as the meat starts to fall apart you know that it is done.  Shred the meat and take the veggies out.  Add a little flour, salt and pepper to the juices.  Whisk together and serve once thickened.

Recipe from Family Favorites