Crockpot Roast

This is a spin on pot roast that's cooked in the crockpot. I've done many different variations on this, but here's tonight's version.

Crockpot Roast

Ingredients:

• 2 pound chuck roast, all visible fat removed
•  Tastefully Simple Seasoned Salt
• olive oil
• 5 medium carrots, thickly sliced
• 6 medium red potatoes, cubed (omit if you are strictly following the SBD, or use sweet potatoes)
• a few generous dashes of Worcestershire sauce
• 2 6-oz. packages sliced mushrooms
• 2 15-oz. cans diced tomatoes, drained, reserve 1 cup of the juice

Directions:

• Liberally season both sides of the chuck roast.  Heat a couple tablespoons of olive oil in a pan and sear the meat on both sides.
• In a crockpot, place the carrots and potatoes.  Season with TSSS.
• Place the seared meat on top of the veggies and add a few generous dashes of Worcestershire sauce.
• Add the mushrooms, diced tomatoes and reserved juice.  Season with TSSS.
• Cook on low heat for 8 hours.  Towards the last hour, stir the veggies with a wooden spoon.

In the past, I've also added a large sliced onion, celery, as well as peas.