Pot Roast

• 4-5 lb roast (Options are shoulder, rump, chuck, or bottom round)
• Salt and pepper to taste
• Steak seasoning (the dry spice; Just shake on to taste ~ optional)
• 6 cloves of garlic or 3/4 tsp of garlic powder
• 1 onion (chopped to your preference) OR a half a bag of pearl onions
• 1 cup frozen peas (optional) (They do sell a small bag of peas and pearl onions combined that is perfect for this)
• 2 carrots (peeled and chopped to bite-sized pieces)
• 2 stalks of celery (washed and chopped to bite-sized pieces ~ optional)
• 6 red new potatoes (cut into quarters) OR 4 russet potatoes (peeled and chopped to bite-sized pieces) OR 2 large baking potatoes (peeled and chopped to bite-sized pieces)
• 1-2 cup of water or beef broth

1. Add in the water and spices and mix it together BEFORE you add in the meat and veggies. (You want to season the liquid that will steam everything else and infuse the flavor throughout the whole dish as you cook it).
2. Dump everything else into the crockpot.
3. Cook on HIGH setting and let it cook at least 6 hours OR on LOW setting overnight (at least 8-10 hours).