Jme Crockpot Classic: Roast and Veggies

I have not cooked a roast in the oven for years.  Using a crock pot is the only way to go.  The meat always turns out moist, yummy and flavorful.  I highly recommend making this recipe on a long work day.  It is hard to stay home and smell it cooking all day, but it is awesome to come home to at the end of the day.

Ingredients: Roast (I used chuck arm roast this time. It is not as fatty, but it is the cheapest cut.  Sometimes I sacrifice the “fall apart factor” for my frugalness.), 1 cup cubed Red Potatoes, 1 cup Baby Carrots, 1/2 Yellow Onion, 3/4 cup Water, 1/2 tbsp Minced Garlic, 1 tsp Lawry’s Seasoning Salt, 1 tsp Garlic Pepper and 1/2tsp Garlic Salt.

This is how I cut up the potatoes and onion.

Add the Roast, Veggies and Water to a crock pot. Sprinkle the seasonings across the top, then stir up the meat and veggies and sprinkle a bit more of the seasonings. Spread the Minced Garlic over the contents and cook on low heat for 8 hours or more. If you are short on time, cut the Roast into pieces and cook on low for at least 4 hours then on high for 1-2 hours.  I do not recommend cooking it on high for too long as it may make the meat tougher.

Of course, my picture does not do the meal any justice. It is 1000 times tastier than it looks here. It makes about 6 servings, if no one goes back for seconds! =)