Best Pot Roast EVER!

When you think of Hawaii, the first thing that comes to mind is probably straight paradise! Sunny days, perfect beaches, and perfect weather year round! The majority of that is true, except for the perfect weather year round. Lately it has been so cold, like long sleeves and jeans weather! It is still so beautiful and sunny, just crazy windy and temperatures in the low 70's! But when I get home from work all cold and tired from watching 30 2nd and 3rd graders, I want nothing more than a nice savory meal already waiting for me. This recipe for slow cooker pot roast is probably the best thing to come home to! I made my first pot roast on Christmas Day for Cory and Don, my little attempt to make a Christmas dinner. It was SO good, and the recipe was so easy to find. I literally just Googled "easy slow cooker pot roast" and a link to AllRecipes came up. It looked easy enough so I decided to try it. The link to the original recipe is here, and it is listed below with some pictures!

Easy Slow Cooker Pot Roast

Ingredients:

~4 lbs chuck roast

~1 packet dry onion soup mix

~1 cup water

~3 carrots, chopped

~1 onion chopped

~3 potatoes, peeled and cubed

~1 stalk celery, chopped

~s&p to taste

~rosemary, lots and lots of rosemary!!!!!!

Directions:

1. Season the roast with salt and pepper to taste. Brown on all sides in a large skillet over high heat, about 4 minutes per side. (I used basically whatever I could find in my spice cabinet eg. oregano, garlic salt, Mrs. Dash, paprika...)

2. Place the roast in the slow cooker and add the soup mix, water, carrots, onion, potatoes, and celery. (I put 1/2 of the vegetables on the bottom of the slow cooker, and the other 1/2 covering the roast).

3. Throw in as much rosemary as you can find, trust me you will be able to taste the difference!

4. Cover and cook on Low setting for 8 to 10 hours. (I cooked mine for 9 hours, started at 9:30 a.m. and it was ready by 6:30 p.m.)

Variations:

I used a bunch of baby carrots the second time around instead of 3 large carrots chopped up. Cory and Don suggested it, and it really tasted better with the baby carrots! I only used 3/4 of a large onion instead of the whole onion, and I did not add the celery stalks. The first time I made the pot roast, I used peeled russet potatoes. The second time, I used red potatoes with the skin still on.

The recipe was so much better the second time I made it, but you can add in whatever you like!

Enjoy!

~S