My Slow-Cooker Pot Roast The pertect cozy, fall-apart pot roast. Everything goes to the Crock-Pot and cooks low & slow for 8 hours. I served mine over creamy mashed potatoes and it came out SO good😮‍💨🤌🏼 Ingredients: 3½-4 Ib chuck roast ¼ cup all-purpose flour 1 tbsp salt 1 tbsp black pepper 1 tbsp garlic powder 1 tbsp onion powder 2 tbsp smoked paprika 1 tbsp dried thyme 1 large yellow onion, sliced 3 celery stalks, chopped 2 tbsp minced garlic 4 large carrots, cut into chunks 4 cups (32 oz) beef stock 1 packet Lipton Onion Soup Mix 2 tosp tomato paste 4 sprias fresh thyme 2 bay leaves Mashed potatoes, for serving * Optional: rosemary - I didn’t have any this time, but I’d definitely add it next time! Directions: 1. Season the roast. Pat your chuck roast dry. Mix together the flour, salt, black pepper, garlic powder, onion powder, smoked paprika, and dried thyme. Generously coat the roast on all sides. 2. Poke & rub. Use a fork to poke holes throughout the seasoned roast, then really massage and rub all of that seasoning into the meat. 3. Sear the roast. Heat a little oil in a large skillet over medium-high heat. Sear the seasoned roast for about 4-5 minutes on each side, until you get a nice golden-brown crust. This adds SO much flavor to the roast! 4. Load the Crock-Pot. Add the sliced onion, celery, minced garlic, and carrots to the Crock-Pot. Add your seared roast, then pour in the beef stock. Add the onion soup mix, tomato paste, fresh thyme, and bay leaves. 5. Cook low & slow. Cover and cook on LOW for 8 hours, or until the roast is super tender and easily pulls apart with a fork. 6. Serve. Shred or pull apart the roast and serve it with the carrots and veggies over creamy mashed potatoes. Spoon plenty of that flavorful pot-roast broth over everything and enjoy! * Inspired by Cooking With Destiny’s Classic Pot Roast #potroast #slowcookerrecipe #dinnerrecipes #crockpotrecipes - @skaej_