Ingredients
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3 tablespoons oil
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1 (4 lb) beef chuck roast
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fresh ground black pepper (to taste)
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2 teaspoons garlic powder (or to taste)
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1 1/2 cups low sodium beef broth (use only low-sodium broth)
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1 -2 tablespoon Worcestershire sauce
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1 large onion, chopped
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3 carrots, peeled and coarsley chopped
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3 large potatoes, peeled and cubed
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8 ounces small white button mushrooms (leave whole do not slice, can use more)
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1 (1 ounce) package dry onion soup mix
Instructions
- Season the roast with black pepper and garlic powder (do not season with salt).
- Heat oil in a skillet or pot over medium-high heat; add in roast and brown on all sides.
- Place the onion soup mix, broth and Worcestershire sauce into the slow cooker; mix to combine.
- Add in the browned roast and turn the roast a few times to coat in the broth mixture.
- Sprinkle the veggies around the roast.
- Cover and cook on LOW setting for 8-10 hours.