- 1 ( 2 lb.) beef chuck pot roast
- 1 tablespoon cooking oil
- salt and pepper
- 1 pkg. onion soup mix
- 1 large onion, cut into thin wedges
- 1/4 teaspoon ground allspice
- 4 to 5 ozs. beef stock
- 1 large carrot, cut into thick slices
Trim fat from meat. In Dutch oven or deep frying pan, brown meat on all sides in hot oil. Sprinkle meat with salt, pepper and onion soup mix. Place onions and browned meat in slow cooker. Sprinkle with allspice and add beef stock. Cover and cook on low setting 8 to 10 hours, or until meat is tender (4 to 5 hours on high setting). Add carrots during last hour of cooking. Serve with favorite rice or potatoes.
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