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
North Carolina is known for many things, but nothing more important this week than the qualities of endurance, resilience, and hope.
By day, this adventure park in the Triad is a fall festival to die for. By night, the undead come alive for Halloween tricks. Welcome to one man’s vision of year-round merrymaking.
North Carolina’s border dances across the mountains as it traces four different states. Life here can be more remote, but good neighbors are never far away.
The Blue Ridge Parkway stands out among America’s national parks: Unfurling across six Appalachian mountain chains, it connects dozens of rural communities and binds together generations of families through shared memories.
