I just found a printed recipe with my handwriting on it for this recipe. I printed it off the internet. I thought I printed it recently, but upon looking at the date on the bottom, it was in 2004. 20 years I’ve been toting this piece of paper around, with a recipe I now know blindfolded. It’s hard to break habits.
So, it’s an easy recipe, so I can remember it.
4 lbs chuck roast
s&p to taste
1 package dry onion soup mix
1 cup beef stock, low sodium for your health
3 carrots, or more if you like carrots
1 large onion
3 potatoes peeled and cubed (I use golden, NOT russet)
1 or 2 stalks of celery (I chop the leaves and toss them in - they have more flavor than anything in the celery department)
Some red wine vinegar will deepen and enrich the taste
About 2 tsp Worcestershire sauce (I spelled that right!!)
A lot of garlic
cream of shroom soup - 1 can, no sodium if you can find it(I’m so glad they make this now)
The hardest part of this, which can be skipped, but you’ll notice the difference, is to sear the chuck roast. Rub it with oil, salt, and pepper, and put on super high heat, with LOTS of ventilation. A grill is best, but ensure you have fans and the alarm disconnected. Sear that bad boy all over.
Place it in the crock pot, add the soup mix, and all the rest, and cook on LOW for 8 to 10 hours.