Poppy's Pot Roast

Total Time: 10 hrs 30 mins Preparation Time: 30 mins Cook Time: 10 hrs

Ingredients

• Servings: 10
• 4 lbs chuck roast
• 3 tablespoons flour
• 1 cup water
• 1/2 teaspoon kosher salt
• 1 (3 ounce) packet lipton onion soup mix (just use one packet)
• 4 celery ribs, chunked, with leaves
• 3 cups carrots, peeled and chunked
• 4 cups new potatoes, very small ones, halved
• 2 medium onions, quartered
• 3/4 cup parsnip, pared and sliced into coin-sized pieces
• 1 cup rutabaga
• 1 teaspoon black peppercorns
• 1 tablespoon mccormick's montreal brand steak seasoning
• 1 bay leaf
• 1 tablespoon hungarian paprika
• 1 teaspoon dried herbs
• 1 (14 ounce) can stewed tomatoes, with juice

Recipe

• 1 let the meat sit on a rack in the fridge unwrapped over night.
• 2 dust the meat with flour, and salt and brown in a screaming hot cast iron skillet just until it colors up on both sides, about 3 minutes on each side. remove and add to crock pot. deglaze the pan with 1 cup of water and add it to the crock pot.
• 3 sprinkle onion soup mix over the roast and turn crock pot on high.
• 4 add remaining ingredients and anything else you like.
• 5 the longer you cook this the better it tastes. 6 - 8 hours on low if you cook for 1 hour or so on high at first. best if cooked on high for an hour and then 8 - 10 hours on low.
• 6 remove meat and veggies to a platter and tent with foil. turn the crock to high if you want to thicken the gravy.