Pot Roast- Slow Cooker Method

I visited my friend, Pauline, in Indiana and since it was a bit cold outside (even though it was really hot for that time of year) we decided to get a big piece of meat to eat. We decided this while I attended her classes with her and wrote notes back and forth to each other. It was like the good old days of high school. Pot roast was chosen because it's cheap and delicious.

The slow cooker really worked out for us because we went to a Notre Dame hockey game and the meat cooked all day while we were out having fun. When we came back to eat, the meat was so tender it fell apart as we tried to serve ourselves. It was a delicious meal that was finished off with tacos that we had made the night before haha.

Ingredients:
5 lb chuck roast
3 medium russet potatoes
1 small onion
2 14 oz cans or 1 large can diced tomatoes
salt and pepper
1 cup liquid: beef broth, wine, and water or use in a combination
spices (optional)
splash of cream (optional)

Directions:
1. Season meat with lots of salt and pepper. To add extra flavor you can also season with: steak/grill seasoning, onion powder, garlic poswer, rosemary, thyme, and cumin. these are all optional and feel free to season with anything you have that sounds good.

2. Sear roast in a large pan on both sides. About 5 minutes on each side over medium high heat. You want there to be a nice brown crust on the outside of the meat but don't burn it!

3. While meat cooks, peel potatoes and chop into large chunks. Cut onion into thick slices. Place about half of these on bottom of slow cooker. Cover with 1/2 can of tomatoes.

4. Once meat is browned put into slow cooker on top of veggies. Pour beef broth, wine, water, or combo of these into pan you browned meat in and scrap up all the bits on the bottom of the pan. Add rest of tomatoes to pan and allow mixture to simmer and slightly reduce for about 2 minutes.

5. Place half of reduced sauce over pot roast. Add rest of potatoes and onions on top and cover with rest of liquid. You want lots of liquid surrounding the pot roast so it stays nice and moist.

6. Cover everything and set on low for 7-8 hours or high for 4-5 hours. When it's time to eat after a day out or at work all you have to do is turn off the slow cooker and serve everyone a big chunk of meat and veggies.

***If you want to make a gravy to serve with everything take meat and veggies out of slow cooker. Pour remaining juices into a sauce pan. Allow everything to reduce over medium heat for about 10 minutes until liquid is thickened. For a more luxurious taste you can add a splash of cream right before serving. Taste sauce for seasoning of salt and pepper and serve.