- 3 lb. chuck roast
- 1/2 can beef broth
- 1 c. flour
- 1/2 tsp. garlic powder
- 1 or 2 cloves garlic
- 1 medium onion, diced
- 2 tbsp. olive oil
- 1 bay leaf
- dash of salt and pepper
- 3 carrots cut up
Roast Beef with veggies and hot buttered rolls meal, no better!
Wash chuck roast. Season generously with salt, pepper and garlic powder. Coat with flour.
Place floured roast into oiled skillet and brown lightly on both sides.
While browning roast, add diced onions to skillet.
Transfer roast and onions and carrots to greased crock-pot.
Toss in whole garlic cloves and bay leaf.
Pour in 1/2 can beef broth over roast and add salt and pepper.
Cover and cook on low for 8 to 10 hours.
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