Pot Roast In The Slow Cooker

Ingredients:

2.5 pound chuck roast ( you can use up to a 5 lb roast with the same measurements for everything else)
1/2 cup of flour
3 tablespoons of butter or cooking oil of your choice (for searing)
1 can of Campbells’s cream of mushroom soup
2 tablespoons of White Wine Vinegar
1 packet of Lipton Onion Soup Mix
3 tablespoons of Worcestershire sauce
1 large yellow onion, sliced
2 cups of carrots
4 smaller potatoes of your choice, cut into smaller chunks
Salt
Pepper
Garlic Powder
Onion Powder
Celery Seed

Directions:

Add some salt and pepper to your flour and mix. I used about 1/2 teaspoon of each. Add to a flat plate.
Remove your roast from the package and pat dry with a paper towel. Press the roast into the flour, salt and pepper mixture on all sides.
Get a large skillet out and add your butter or cooking oil of choice and get it pretty hot. Just make sure it is not smoking.
Add your roast to it and let it get Pretty well done on the outside. You will know when to flip it when it easily lifts from the pan. Mone took about 10 to 12 minutes on each side. I then seared the sides a little bit by holding it up on its sides with some tongs.
Place the roast in the slow cooker.
Turn off the hot skillet, but while it is still hot, add the vinegar and Worcestershire to the skillet and deglaze the pan. The meaty bits will lift off the bottom with the liquid. Use a rubber spatula to get them all up.
In a bowl add your campbells soup and your litpin soup, then add whats in the skillet to thayt bowl. Whisk until smooth. Season with salt, pepper, celery seed and the garlic and onion powders. I did a 1/2 teaspoon of the celery seed and the garlic and onion powders. You can taste as you go and adjust. use salt and pepper sparingly as everything else has salt. Whisk this all to combine. Taste, adjust seasonings if you think it needs more of anything, then add 1 cup of warm water. Whisk again until smooth.
Slice your onions and add to the slow cooker on top of the beef. Pour over your soup mixture.
Cook on low, 7 hours. Do not open the lid at all. This adds 30 minutes to the cook time, every time you peek. This is why the lid is glass and see through, so you don’t have to lift it. Peeking also makes the meat tough since it adds cook time and has to come back up to temp and lets all the steam out.
In hour seven, add your carrots and potatoes, give it all a stir and cook on high for one more hour.
At hour eight, turn off or turn the cooker to warm. Let rest, for 15 minutes before serving. The meat should fall apart if you do what I said and did not peek.

**I cannot vouch for those newer slow cookers that have a metal cooking insert. The ceramic inserts are best in my opinion. You will have to adjust cook times if you have a metal one as this makes a difference.

**If you don’t want to wait for the hour to cook the veggies, you can serve mashed potatoes and already cooked veggies on the side and just top with gravy. Egg Noodles are good too!
**if you want to make this in your covered roaster in the oven, you can follow all the same steps and cook on 325 for 4 hours (ish).

I await your comments! Enjoy!