Pot Roast or Pot Roast Stew

Ingrediments:
Pot Roast - Chuck Roast
1 can beef broth or use water with 1 heaping tbs beef bullion
baby Onions
Carrots
Small potatoes (mixed blend)
2-3 sprigs of Rosemary & Thyme


Directions:
Brown onion halves in a thin layer of oil, then remove from pot. Cut the carrots into bite size stew bites as well as cutting the small potatoes in half. Cook up or (brown) the potatoes & carrots, then remove them from pot. Salt & Pepper the chuck roast then brown on both sides. Remove the meat from the pot and add beef broth. After about 1min re-add the chuck roast back into the pot. While cooking, add the vegetables back into the pot. Now add the rosemary and thyme. Cook in oven 275* for 3-4 hours. Here's one picture with celery and one without.





Or you can make Pot Roast Stew
Ingrediments:
Pot Roast - Chuck Roast
Lipton Onion Soup (comes with 2 packets in the box. Use only 1)
3/4-1 cup water
1/2 lb. baby Onions or 1/2 round sweet onion
1 lb. baby Carrots
1/2 carton of Mushrooms
1/2 Onions

Directions:
Take the onion soup and pre-stir with the water it in the measuring cup. Then cut up your pot roast in bite size chunks and put it in the slow cooker for 3hrs. Pour the water/onion soup mix onto the meat and stir it up. After about 15min before you're ready to eat, cook up the mushrooms & onions in either oil or butter. Micro-wave your carrots for 4min on high and add them into the slow cooker. Then after the remaining time has finished cooking, you're ready to go.


Here is a picture of the Onion Soup mix.