Yield: 4 to 6 servings.
4 pounds chuck roast
Salt and black pepper to taste
3 tablespoons olive oil
2 tablespoons dried minced onions
1 tablespoon garlic powder
1 cup water
3 tablespoons Worcestershire sauce
3 medium carrots, peeled and cut into 2-inch pieces
3 medium russet potatoes, peeled and quartered
1 large yellow onion, quartered
3 stalks celery, sliced
2 bay leaves
Season chuck roast liberally, rubbing salt and pepper into meat with hands. Heat oil in a large skillet over high heat; sear roast, about 4 minutes per side.
Place roast in slow cooker and add dried onions and garlic powder. Add water and Worcestershire, and spread vegetables evenly. Add bay leaves. Cover and cook on low for 8 to 10 hours. Remove bay leaves and serve.
print it
For decades, a remote piece of Currituck County has been a respite for wildlife. Now under the protection of conservationists, this land, the waters surrounding it, and the skies above will remain a constant in our coastal circle of life.
On North Carolina’s coast, boardwalks wind alongside our sounds, rivers, and beaches, reminding us that the journey is often just as delightful as the destination.
From Wanchese to Duck, these landmark businesses and the families who run them connect consumers with the daily catch.
As the sun sets at Grandfather Mountain, fireflies put on a magnificent show — for those willing to stop and pay attention.
