This was perfect for this stormy day…put everything in the crockpot and let it cook…and then even if we lost power we would have something hot! and this is so full of flavor! Enjoy!
1 (2½ pound) boneless beef chuck roast
1½ teaspoons Garlic Garlic Seasoning **
1 teaspoon Roasted Garlic Infused Oil **
2 pounds baby red potatoes, halved
1 (1 pound) bag baby carrots
4 ribs celery, cut into 2-inch lengths
1 jar Savory Wild Mushroom Slow Cooker Sauce **
**order at http://www.SimplyKimberS.com
Sprinkle both sides of roast with Garlic Garlic™ Seasoning; salt and pepper as desired.
Grease a 5-quart or larger slow cooker with 1 teaspoon Roasted Garlic Infused Oil. Place roast in slow cooker; add half the potatoes around roast. Top with carrots, celery, remaining potatoes and Savory Wild Mushroom Slow-Cooker Sauce.
Cover; cook on LOW 7-9 hours or until beef and vegetables are fork tender. Remove from slow cooker, pour sauce over roast and vegetables. Salt and pepper as desired.
Makes 6 servings. Serve with dinner rolls.
Variation: Use heirloom carrots and purple potatoes, if desired.
Make ahead & freeze: Prepare step 1; place in a gallon freezer bag with Savory Wild Mushroom Slow-Cooker Sauce. Seal well, label and freeze. Thaw completely. Continue with step 2.