3 lb. top blade roast
2 (15 oz. ea.) cans beef broth
2 tbsp. Worcestershire sauce
4 cloves fresh garlic
1 env. gravy mix (McCormick)
1 large bay leaf
4 to 6 large red potatoes
1 large red or Vidalia onion
8 oz. package sliced baby portabello mushrooms
16 oz. baby carrots (1/2-inch thick)
seasoned salt (Lawry's)
black pepper
all-purpose flour
cayenne red pepper

Set Crock-Pot to HIGH (4 to 6 hours cook time) or LOW (8 to 12 hours cook time). More tender if cooked on LOW for the longer time.

Add both cans of beef broth (sub one can cream of mushroom if desired), Worcestershire sauce, fresh garlic (minced fine), gravy mix and bay leaf (I quarter my leaf to assure dispersion).

Potatoes should be cut into approximately 1-inch cubes. Onions cut in half, cut in half again against the grain and sliced 1/2-inch wide. Add 3/4 of the veggies to the pot. Add a little Lawry's and pepper to veggies to taste (little dab'll do ya).

Wash and dry roast. Sprinkle dry spices (to taste. I like an ample amount of Lawry's, medium black pepper and a touch of cayenne) on each side and rub in. Cover the entire roast with flour and sear on medium heat each side (not just top and bottom) about 3-4 minutes each side or until flour is browned. After searing, add roast to the pot and surround with remaining veggie mix.

Cook for a length prescribed in first step. You can (and I do) turn and baste your roast every 2 hours. Remember that breaking the Crock seal will release a lot of heat so do so sparingly.

Remove roast and veggies and thicken the remaining juice in a high heat sauté pan adding sifted flour until desired gravy thickness achieved. REMEMBER TO REMOVE BAY LEAF!

I like to serve mine over Dutch egg noodles. Others like rice. Works best with corn bread or copious amounts of bread and butter.

Last step: Enjoy!! Serves a lot so be prepared to have leftovers!

Submitted by: Josh Wendell