The best kitchen appliance I've purchased in the last year is my crock pot. Simply stated, I love it. Love. Love. Love. I love that I can throw just about anything in it, turn it on, and 5 hours later, have a delicious and hot meal. It's forgiving. And with the kiddos running around, it's nice to not always have to whip up a meal in the early evening "witching" hour when Gemma is likely to have a colossal meltdown.
The kiddos love pot roast. And because the meat is so soft, I started giving it to Gemma when she had nothing more than two little nubby teeth. There's always plenty leftover to heat up the next night for dinner, or for a certain daddy to take to work for lunches.
2 pounds chuck roast (our Safeway regularly has this BOGO free)
Salt & pepper to taste
1 packet dry onion soup mix
1 C water
1 carrots, chopped
1 large onion, chopped
2 potatoes, cubed
1 stalk celery, chopped
Take the chuck roast and season with salt & pepper to taste. Brown on all sides in a large skillet over high heat.
Place in slow cooker/crock pot and add the soup mix, water, carrots, onion, potatoes, and celery.
Cover and cook on low setting for 5-8 hours, depending on your cooker. Meat should be soft enough to shred with a fork.