Pot Roast for All

Ingredients

Pot roast

2-3 lb chuck roast

1 pack au jus

4-6 garlic cloves

1 1/2 cups frozen sliced onions

3/4 cup red wine

1 1/2 cups beef broth

1 1/2 lb baby or fingerling potatoes

1 lb baby carrots

Seasoning mix of choice, from below

French seasoning:

2 tbs tomato paste

2 tbs butter

1 beef bouillon cube

2 sprigs fresh thyme or 1 tsp dried thyme

1 tsp black pepper

Salt, to taste

OR

Southern seasoning:

1 tsp Worcestershire sauce

1 chicken bouillon cubes

2 bay leaves

1 tbs garlic powder

1 tbs onion powder

1 tsp cayenne pepper, optional

1 tsp black pepper

Salt, to taste

OR

Mexican seasoning:

1 10oz can diced tomatoes with green chilis

1 chicken bouillon cube

1 tsp adobo

1 tbs chili powder

1 1/2 tsp cumin

1 tsp onion powder

1 tsp garlic powder

1 tsp oregano

2 bay leaves

1 tsp cayenne powder, optional

1 tsp black pepper

Salt, to taste

Rinse chuck roast or simply pat it dry. Put chuck roast in crockpot. Add au jus, fresh garlic, frozen onion, red wine, and beef broth. Cover and cook on low for 2 hours or on high for 1 hour.

Flip roast. Add washed potatoes and carrots and seasoning mix of choice. Stir well and continue cooking on low for 6-8 hours or high for 3-4 hours, or until beef is tender and potatoes and carrots are softened.

Pull beef apart with tongs. Should fall apart easily when fully cooked.