Slow-Cooker Supper: Chuck Roast
My mouth is watering as I write this.
Supper has been cooking since 8 o’clock this morning and it smells so good.
I have recently started doing social media for KOL Foods – and had a lovely roast sitting in the freezer.
I threw it into the slow cooker with this and that – and deliciousness is emerging.
One 3-4lb chuck roast [Buy It Now]
1/2 cup onion soup mix
Two large onions, sliced
Two large carrots, sliced
5 cloves of garlic, minced
Two bay leaves
2 cups water
1/2 cup Scotch / dark beer
Layer the onions and carrots in the bottom of the slow-cooker.
Place roast on bed of vegetables.
Add spices, and onion soup mix.
Pour water over the roast, and then add the scotch.
Cover and cook on low for eight hours. This works so well, you can put the meat in straight from the freezer.
OPTIONAL: add cubed potatoes and sweet potatoes 3 hours before you plan to serve supper.
Lift out roast, let rest for ten minutes, and slice and serve with veggies over rice or couscous.