1 large beef roast
1 large bag of beef or brown gravy mix (we use Southeastern Mills (SM) found at our local bread company - it makes 3 cups)
3 cups water
1 can chicken broth
salt and pepper
paprika
garlic powder
5 potatoes, quartered
1 small bag mini carrots
2 celery sticks, chopped

First add 3 cups of water and gravy mix into the Crock-Pot. Mix then add the chicken broth. I don't know why but the chicken broth is important it gives a great flavor. Use all the seasonings to coat roast on all sides. Place in Crock-pot fatty side up! Slice potatoes into quarters. Add carrots and celery. Cook on high for about 4 hours. Then simmer for about 2 hours.

Then very important! Pull out roast. Let it cool. Then slice and shred!!! Place it back into the Crock-Pot and simmer for about 1/2 hour our until ready to eat. The juice is soaked up and makes the pot roast sooo good!!! I have had a lot of people say they didn't like pot roast until they tried it this way.

Submitted by: Carrie Carlyle