Roast was thawed, then seasoned with salt and pepper and seared on all sides in a hot pan. About a half dozen small potatoes were placed in the bottom of the crockpot with a dozen or so baby carrots, a cup of beef broth (I use the Pacific organic brand in a carton), and 1 Tbsp of Kitchen Bouquet. I'm not really sure what Kitchen Bouquet does, but my mom always used it, so I do, too. Then the roast was added, one whole white onion sliced and placed on top of roast in addition to 1 halved honey crisp apple and 2 whole garlic cloves. Various dried herbs were added (you can use your favorite, but I went with what I had on hand - 3 bay leaves, some oregano, thyme, and paprika). I also used a tsp of lemon zest, kosher salt and fresh ground black pepper. Then I put the lid on, flipped the crockpot temp to high and left it alone for about 4 to 4 1/2 hours.

Slow Cooked Pot Roast 1 onion, chopped 1 pkg. mushrooms, sliced 1 (3 lb.) beef roast, any cut Salt and pepper, to taste 1 C. red wine (can use beef broth or water if desired) 1 Tbsp. brown sugar 1 Tbsp. mustard 1 tsp Worcestershire sauce Place onion and mushrooms in the bottom of crockpot. Place meat on top, sprinkle with salt and pepper. Combine wine, brown sugar, mustard, and Worcestershire sauce, then pour over meat. Cover and cook on low for 6-8 hours or until done. Slice and serve.