3 lb. beef chuck roast
1 (15 oz.) can chicken broth (Swanson)
1 cup water
2 russet potatoes
2 carrots
2 celery sticks
1 small onion
1 clove garlic
1 tsp. onion flakes
1 tsp. minced garlic
salt and pepper, to taste
Italian seasoning, to taste (McCormick)
8 tbsp. (1 stick) butter, cut into pats

Cut each potato into 4 or 8 pieces, slice carrots and celery, chop onion, chop garlic into quarters.

Combine potatoes, carrots, celery, onion, and chopped garlic. Put into the Crock-Pot. Add water.

Cut a 1 to 2-inch slit in top center of roast about 1-inch deep and place roast on top of the vegetables. Add in the chicken broth. Sprinkle onion flakes, minced garlic, salt, pepper and Italian seasoning over the roast and vegetables.

Slice butter into 1 tablespoon sections and place 1 section in the slit you cut into the roast and place the rest throughout the Crock-Pot and on top of roast.

Slow cook on LOW for 7 to 9 hours or on HIGH for 5 to 7 hours.

Tip: For a slightly tastier result scoop broth from around roast into slit on the top of roast during its cooking.

Submitted by: Melvin Stiner