Garlic & Basil Pot Roast

Prep Time:               10 minutes

Cook Time:               10 hours

Servings:          4 people

Ingredients:

1. 2 lbs                Chuck Roast

2. ½ lbs               Baby Yukon Gold Potatoes, smaller is better

3. ½ lbs               Baby Red Potatoes, smaller is better

4. ½ lbs               Baby Purple Potatoes, smaller is better

5. 5 large            Carrots, slice in large bite size pieces

6. 1 globe           Garlic, minced

7. 5 sprig            Fresh Genovese Basil

8. 1 C                  Condensed Beefy Mushroom Soup, about 1 regular size can

9. 1 C                  Lukewarm Water

10. ½ bunch        Celery Hearts, peel off outer layer and discard, radial slice the rest.

11. *                      Fresh Ground Sea Salt, to taste

12. *                      Fresh Cracked Black Pepper to taste

Directions:

Prepare large crock pot with cooking spray or crock pot cooking bag. I prefer not to cook my meals in plastic.

Prepare soup by combining water and condensed soup in a 2 cup measuring cup and set aside. Radial slice celery until you reach 1 – 2 inches from the base, set aside. Discard the white ends of the celery.

Put Chuck Roast in crock pot. Add the salt and pepper to taste. Put minced garlic on top of roast. Rub in with hand until evenly coated. Top with basil and celery. Then pour the soup mixture over the top of the roast and other ingredients.

Turn the crock pot on low for ten hours, if your crock pot has a timed cook feature.

Set a separate timer for 8-½ hours. Then add the washed potatoes whole and carrots.

In 1 ½ hours, move the roast from the crock pot to a large cutting board. Let it set for 5 minutes before cutting into serving size pieces. Remove potatoes and carrots, placing in a serving bowl. Scoop out the celery pieces and basil, then discard – try to leave the mushroom piece in the juices. With the remainder juices, make a nice, thick gravy. Serve with fresh baked bread.

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