1 beef chuck roast (boneless large rack)
salt & pepper
1 package McCormick pot roast seasoning packet
1 large onion sliced
5 small russet potatoes cubed (1 inch pieces)
5 carrots chopped (roll cut)
3 c. hot water (divided)
Sprinkle roast with salt and pepper on both sides. Sear roast in heated olive oil. (medium high heat) About 2 minutes per side. Make sure to cover pan to avoid grease mess.
Transfer roast with tongs to crock pot. Mix seasoning with one cup water and pour over roast. Add Veggies and pour remaining water over the top.
Cook on low for 7 hours or on high for 4 1/2 hours
Serve with ketchup, horseradish, or gravy. (I like all three)
