Pot Roast with Vegetables

Ingredients:

1 (3-3½ lb) Boneless Chuck Roast
½ tablespoon Garlic Salt
½ tablespoon Garlic Powder
2 tablespoons Canola oil
⅛ tablespoon Marjoram
⅛ tablespoon Thyme
2 cups Beef Broth
2 tablespoons Worcestershire Sauce
1 Bay Leaf
½ cup Red Wine or Red Cooking wine
2 cups Baby Carrots (whole or cut into 2 inch pieces)
2 cups Celery (chopped into 2 inch pieces) optional
2 Garlic Cloves (minced)
3 cups small Yukon potatoes (diced, skin removed)
1 tablespoon Salt and Pepper to taste
Enough water to keep beef submerged

Directions:

1. Season beef with salt, pepper, garlic salt and powder.
2. In a large pot, add oil. Over High heat, place beef in pot and brown on all sides. 4-5 minutes per side.
3. Pour in broth, wine and remaining seasonings. Bring to a rapid boil.
4. Drop in your bay leaf, cover and cook for 2-3 hours. Add 1 C more water every 30 minutes as necessary.
4. Last 30 mins of cooking add your vegetables, bring broth back to a boil, then lower and remove lid to thicken sauce. Once done, remove bay leaf.
5. Using two forks, shred beef into sauces so
they can absorb throughout. Serve.

PRO TIP: If using a slow cooker, cook beef pot roast for 7-8 hours over low, or 3-4 hours over high.
Do not add potatoes until last thirty minutes of cooking or they will become mushy and overpower your pot roast.