3 to 4 lb. chuck beef roast
salt, to taste
thyme (optional)
bay leaves (optional)
1 tbsp. water.

If you want to, wash the roast. Place in Crock-Pot. Season the top well with salt (about a teaspoon worth). Add the optional ingredients if you like and about a tablespoon of water. Cook until done - 4 to 5 hours on HIGH - up to 10 hours on LOW - depends on your slow cooker and personal preferences.

I sometimes add coarse chopped carrots and onions but in general my family prefers the vegetables to be roasted separately in the oven.

The liquid should be separated from the fat before making a gravy or make a separate gravy.

Enjoy!

Submitted by: Mike B.