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
Mark our words: Whether they nod to North Carolina or were penned by its residents, these notable, quotable passages remind us of the power of speech inspired by our state.
When one stream flows into another, the two chart a new course for the future — together.
When the weather outside is frightful, one chef serves loved ones dishes so delightful.
A historic Rose Bowl pitted Duke University against Oregon State in Durham. Then, in the dark days of World War II, those same football players — and a legendary coach — joined forces to fight for freedom.
