Jan's Pot Roast

Pot Roast on a chilly November Sunday. That sounds awesome! It just goes good - it doesn't sound the same if I were to say ' Pot Roast on a steamy July Sunday'. gross.  Pot Roast is meant to be eaten in the cooler weather and I love it!! Plus this recipe is a two-fer! If you have leftovers of the meat and carrots then save them! We will use them tomorrow.

1 Chuck Roast (look for one that is shaped like a Roast - not a steak, and yes, it is fatty but that is what makes it yummy and shreddy and delicious)
1 envelope McCormick's Beef Stew Seasonings
5-7 Carrots - chopped into 2" pieces
5-7 Celery Stalks - Chopped into 2" pieces
5-7 Red or Yukon Gold potatoes - Cubed in quarters
1 yellow onion - chopped into quarters

Spray a saute pan with cooking spray over med-hi heat. Sprinkle roast liberally with salt & pepper. Place the roast in the hot skillet for a couple of minutes on all sides to give it a good brown crust. While it is searing chop the veggies.

In a slow-cooker, put half of the veggies in the bottom, followed by the roast, and then the rest of the veggies. Mix the seasoning packet with 1/2 C. cold water and pour into the slow cooker, covering everything.

Cook on Low for 6-8 hours or High for 4 Hours.