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  • redskin potatoes, cut in quarters
  • carrots, chopped
  • onion, chopped
  • chuck roast
  • 2 Tbspn olive oil
  • 6-8 cloves of garlic
  • 1 Tbspn worsteshire sauce
  • 2-3 cans beef broth
  • 1/4 cup flour


  • cut up red skin potatoes carrots and onion and throw in slow cooker (crock pot)
  • brown a chuck roast on the two main sides in a skillet with a little oil (about 2-3 minutes per side)
  • cut about 6-8 slits in meat and stuff in a little garlic.
  • place in slow cooker on top of veggies.
  • top with one tablespoon worstishire (sp?) sauce and 2-3 cans beef broth.
  • cook on high for 6 hours.
  • take out meat, pick apart with fingers to get rid of fat.
  • transfer broth to pan and add 1/4 cup flour and cook until thick for gravy.

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