A need for a quick dinner after a long weekend of travel
- 2-2.5 pound chuck roast
- Olive oil
- Montreal Steak Seasoning
- 2 carrots
- 2 russet potatoes
- 3 stalks celery
- Heat a skillet on high. Coat with olive oil.
- Liberally coat the roast with seasoning.
- Sear the meat, browning on all sides.
- Cut potatoes, carrots, and celery into large chunks.
- Layer potatoes, carrots, roast, and celery into slow cooker.
- Cook 10 hours on low.
- Serve with a green salad.
Liz's Rating: 8/10