Cooler weather usually means crock pot roasts and soups for us. David would have pot roast of some sort every day if he could.
Place chopped celery (4 stalks), and then chopped onion (2) layered in the crock pot.
I coated the roast (on both sides) with McCormick Season Salt, and seared in some olive oil.
Place on top of the celery and onion layers. I had added some celery seed, pepper and parsley the top of the layer before laying the beef on top.
Washed and quartered potatoes, and carrots, and layered those on top of the beef.
Cooked on high for 7 hours. I did add a cup of broth, and 1/2 cup of Apple Cider Vinegar (for some brightness).
The beef was moist, tender and full of flavor. David and Stephen enjoyed the most of it for a couple of days (thank goodness).
Blessings!
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