Slow Cooker Pot Roast

Directions

• On a plate or in a shallow pan, place your chuck roast and sprinkle both the meat tenderizer and garlic powder on it. With a fork, gently stab the meat with the tongs.
• In a separate bow, add the Worcestershire sauce to the bottom – just enough so that the roast will displace the liquid – and place the seasoned side of the roast in the bowl.
• On the opposite side, repeat step one. Let the meat marinade on each side for a minimum an hour. The longer you let marinade the more tender I have found the meat becomes.
• While your meat is marinading, prep your carrots and potatoes. I personally only half my potatoes and then chop my carrots into two inch lengths after peeling them.
• Once the meat has marinaded for a minimum of two (2) hours, add it to your crockpot (liner is always optional) along with your carrots and potatoes.
• After adding these to your crockpot, add in the marinade that you made. Trust me it’s perfect for this.
• In a measuring cup, add a packet of Slow Cooker Roast Mix and 2 tablespoons of beef stew mix along with some warm water and mix until all are thoroughly combined before adding to the crockpot.
• Continue to add water until the meat and veggies are covered then cook on high for a minimum of an hour and a half to two hours. Once that is done, bring the temperature down to low and let cook for the rest of the day. When it’s done it should basically fall apart on its own.