3 lb. beef chuck roast
1/2 (15 oz.) can chicken broth (Swanson)
1 cup water
2 Russet potatoes
2 carrots
2 celery sticks
1 small onion, chopped
1 clove garlic, chopped
1 tsp. onion flakes
1 tsp. minced garlic
salt and pepper, to taste
Italian seasoning, to taste
1/2 cup (1 stick) butter

Cut each potato into 4 or 8 pieces. Slice carrots and celery, chop onion, chop garlic.

Combine potatoes, carrots, celery, onion and garlic and put into the Crock-Pot. Add water.

Cut a 1 to 2-inch slit in center top of roast about 1-inch deep. Place roast on top of the vegetables and add in the chicken broth. Sprinkle onion flakes, minced garlic, and salt, pepper and Italian seasoning over the roast and vegetables.

Slice butter into pats and place a pat in each slit you cut into the roast and place the rest throughout Crock-Pot and on top of roast.

Slow cook on LOW for 7 to 9 hours or on HIGH for 5 to 7 hours.

Note: For a slightly tastier result scoop broth from around roast into slit on the top of roast during its cooking.

Times vary depending on your specific Crock-Pot or slow cooker.

Submitted by: Mel