BEEF POT ROAST

(RECIPE POSTED BY THEODORE ALTON McELROY)

Start with a 2-3 pound boneless Chuck Roast (or even bone in) rub it with garlic, fresh ground black pepper and season with salt.
Sear it on all sides in a cast iron skillet where you have added a couple tablespoons of cooking oil.

Meanwhile for the crock pot: Add:
one can of beef bouillon
one package of Lipton's Onion Soup dry mix
2-3 stalks of chopped celery
1 medium onion chopped

Add the seared roast to the crock pot and allow to cook until almost tender. Add:
3 -4 whole carrots, chopped (or a bag of the baby carrots)
Add:
3-4 medium peeled potatoes (or cook these separately)
Optional add: 4-5 sliced fresh mushrooms and 1/4 cup of Burgundy
Cook until meat can pull apart with a fork.