This is one of the ultimate comfort foods – pot roast and vegetables with gravy. This is reminisce of “Sunday Dinners” that our grandmothers & mothers made each week. It is made easier & summer friendly by using the crock pot!
3 to 3.5 pound chuck roast
1 pound potatoes, in large chunks (or use whole small ones)
1 medium onion, quartered
3 ribs celery, each halved
1 pound carrots (chopped or use baby carrots)
3 to 5 cloves garlic, crushed
3 bay leaves
1 medium to large Serrano chili, washed, ends cut off & thirds
In a crock pot, place veggies, Serrano chili in bottom. Salt and pepper meat well on both sides & place on top of veggies. Cover with water & add bay leaves. Cook on high 1 hour; flip meat, stir veggies slightly & cook on high another 3 hours or until meat is cooked through.