Pot Roast

3 lb. Chuck Roast

Salt and Pepper

Worcestershire Sauce

Beef Broth

Carrots

Celery

Potatoes, diced

Yellow Onion

Garlic

Place the roast in the bottom of your crock pot. Pour Worcestershire sauce on meat and season with kosher salt and pepper. Dump one can of beef broth around the meat in the crock pot. Cut up carrots, celery and potatoes and add in. Quarter the onion and throw in a few fresh cloves of garlic. Cook all day until meat falls apart. (High for a few hours and then drop down to low if you need to leave and run errands. We left ours on high all day, because the roast was frozen, 8 hours later it was fully cooked. Yum!!) Can use broth for gravy (just add thickener) or save it for the next time you need veggie infused beef stock.