a nice marbled roast (that fits your Crock-Pot)
3 carrots, cut coarsely on bias
4 celery stalks, cut same way
2 garlic cloves, minced
1 to 1 ratio chicken stock/water mix (enough to cover roast a little over half way)
1 tbsp. Worcestershire sauce
1 env. dry onion soup mix (Lipton)
freshly ground pepper
fresh or dry basil
1 bay leaf

Mix dry onion soup mix, stock/water, and Worcestershire sauce together and put in Crock-Pot. Then add cut carrots, celery, and garlic. Set Crock-Pot on LOW.

Note: Notice I do not use onions, simply because onion soup gives plenty of that flavor in my opinion.

At this point you can also add some red wine for flavor per your taste.

Oil a frying pan and sear meat on all sides to hold in juices. Then put roast in Crock-Pot. You can add fresh basil, bay leaf, and pepper now.

Cover and cook on LOW for 8 hours. Turn roast half way through cooking process.

Serve with mashed potatoes and bread using all that awesome juice!

Enjoy!

Submitted by: Brandon