4-5 lbs Beef Roast (cut of your choice)
1 envelope onion soup mix
1 1/2 tsp garlic powder
1 tsp salt, to taste
1 tsp ground black pepper
8 ounces washed peeled baby carrots
5 medium russet potatoes
1 medium yellow onion
2 cups hot water
1 beef bouillon cube
In a small bowl, combine onion soup mix and garlic powder, into one uniform dry mixture. Rinse roast with water and pat dry. Rub all surfaces of the meat with the dry spice mixture. Stab the spice mixture into the beef using a penetrating meat tenderizer tool or the tines of a fork, puncturing many times over all surfaces of the meat. This step is important. Use any remaining dry spice mixture to rub over the meat again.
(Optional Tip – insert garlic cloves into the meat)
Slice the onion into thin slivers. Put 1/3 of the onion slivers into the bottom of a slow cooker or crock pot. Place the seasoned beef on top of the onions, in the center of the slow cooker.
Wash and peel the potatoes. Cut into large chunks and put into slow cooker along with the carrots and remainder of the onion. Season the vegetables with salt and pepper to suit your taste.
Dissolve a beef bouillon cube in 1 1/2 to 2 cups hot water and pour over the vegetables, surrounding the meat(you want about 2 or 3 inches of water in the bottom of the slow cooker- this will make a great tasting ‘au jus’).
Cook on medium high heat in slow cooker for first two hours, then reduce heat to low-medium for an additional three hours. 5 hours cooking time usually does the trick for me, but 6 hours is fine too!
**Key: If it ain’t fallin’ apart, it’s not ready yet! You should not even be able to slice this — the servings are literally pulled apart with a fork straight to the plate.**.