Slow Cooker Quick and Easy Pot Roast
This is a great way to cook once for several days.
boneless chuck roast
(big to medium size)
cut into chunks
Bragg's Liquid Aminoacids
extra virgin olive oil
Generously season both sides of roast with salt and pepper.
Heat olive oil in a large skillet over medium-high heat until hot. Sear the roast on both sides for 5-6 minutes each, until well browned. Remove from the skillet and set aside.
Peel vegetables and cut into chunks.
Place vegetables in the slow cooker. Place roast over the vegetables and pour water and Bragg's. Add bay leaves.
Cover slow cooker, turn to high and cook the roast for 5-6 hours, until the meat is fork tender. You can also set the slow cooker to low and cook for 6-8 hours.
You can also add onions or garlic to taste and replace any of the vegetables listed above.
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