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Prep Time: 5 Minutes Cook Time: 420 Minutes |
Ready In: 425 Minutes Servings: 6 |
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This is great to cook Saturday night for Sunday lunch. Very easy. Ingredients:
2 1/2-3 lbs beef chuck roast |
1 small beef bouillon cube |
1 tablespoon dried onion flakes |
1 teaspoon dried parsley |
1/2 teaspoon fresh coarse ground black pepper |
1/2 teaspoon garlic salt |
1 teaspoon worcestershire sauce |
2 cups water |
Directions:
1. Place roast in bottom of medium sized Crock Pot.
2. Add bouillon cube, all seasonings, and water to nearly cover. Seasonings may be adjusted according to taste, and any other of your favorite seasonings may be used.
3. Cook on High setting for one hour, then reduce to Low setting for 6 hours.
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