Ingredients

  • - 1 1/2 cups beef stock
  • - 4 medium carrots, peeled and chopped in half
  • - 1/2 teaspoon celery seed
  • - 8 ounces white or cremini mushrooms, washed and dried, optional
  • - 1/2 teaspoon dried parsley
  • - 2 garlic cloves, minced
  • - Ground black pepper
  • - 1/2 medium onion, sliced
  • - 2 1/2 pound beef roast (chuck or shoulder works best)
  • - Sea salt

Ready In 480 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Ingredients:- 1 1/2 cups beef stock- 2 1/2 poundbeef roast (chuck or shoulder works best)- Sea salt- Ground black pepper- 1/2 teaspoon dried parsley- 1/2 teaspoon celery seed- 4 medium carrots, peeled and chopped in half- 2 garlic cloves, minced- 1/2 medium onion, sliced- 8 ounces white or cremini mushrooms, washed and dried, optional
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Step 2

  • Equipment:- Slow cooker-
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Step 3

  • Cutting board- Kitchen knife- Measuring spoons- Measuring cups- Garlic press
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Step 4

  • Pour the stock into the bottom of the slow cooker and turn onto low. Season the roastgenerously with sea salt and ground black pepper, then sprinkle with the dried parsley and celery seed.
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Step 5

  • Place the roast in the slow cooker.
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Step 6

  • Place the carrots around the edge of the roast and place the chopped garlic on top of the roast.
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Step 7

  • Layer the sliced onion on top of the roast. Cover and allow the roast to cook on low for 6-8 hours or until the meat is tender.
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  • Length: 480 minutes

Step 8

  • Add the mushrooms to the slow cooker about 45 minutes beforeserving.
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  • Length: 45 minutes

Step 9

  • Remove the roast and vegetables from the slow cooker and place on a platter.
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Step 10

  • Pour some of the remaining cooking liquid over the meat and serve.
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