A perfect meal, year-round! This pot roast, and tasty vegetables, is a wonderful main dish friends and family will love.
Place onions in bottom of Crock-Pot.
Rub seasoning over chuck roast and place over onions.
Add water to bottom of roast.
Place all vegetables except green beans around roast.
Cover and cook on high for 4 hours or low for 8-10 hours. 1 hour before cooking is complete, tilt cover of Crock-Pot away from you – being careful of steam – and place green beans in Crock-Pot. Replace cover and cook for 1 hour longer.
Use juices from pot to make stove top gravy as desired.**
Tip: Searing pot roast in iron skillet before placing in Crock-Pot adds flavor to the cooking process. Simply heat skillet to hot with 1 tablespoon canola oil. Place seasoned roast in hot skillet for 2 minutes on each side and then transfer to Crock-Pot.
Tip: if you want to have potatoes with pot roast, double cook potatoes on stove top according to directions on back of potassium handout. Do not add to Crock-Pot. Serve with pot roast.
*From Adding Spice to Your Life by Duane Sunwold.
**Gravy: For every cup of juice, add 2 teaspoons cornstarch blended with enough water to make runny. Bring juices to boil first, then add blended cornstarch, stirring constantly until thickened, about 1-2 minutes. Add your favorite blend of Mrs. Dash no salt seasoning and serve.