Ingredients
4 medium potatoes, peeled and quartered1/2 pound fresh baby carrots1 boneless beef chuck roast (3 to 4 pounds)4-1/2 teaspoons dried minced onion3 garlic cloves, minced1 tablespoon Worcestershire sauce1 teaspoon garlic salt1 teaspoon celery seed1 teaspoon dried oregano1 teaspoon dried thyme1 teaspoon pepper
Preparation
Place the potatoes, carrots and roast in a 6-qt. slow cooker. Sprinkle with remaining ingredients. Cover and cook on low for 6-8 hours or until meat and vegetables are tender.
Skim fat from cooking juices; serve with roast and vegetables.
