Crock Pot Angus Chuck Roast

A Crock Pot Angus Chuck Roast is just the ticket for a rainy cold Winter Sunday night dinner. The San Joaquin Valley of Northern California does not get any snow but in normal Winters and now with the El Niño, we do get our share of rain and cool weather. Today is no exception ... so hence the crock pot and a quick trip to the supermarket for all the fixings of a classic comfort meal with a little twist of my own.

• 3½ pound Angus Choice Chuck Roast
• 1½ pounds medium red potatoes, quartered
• 1 pound small mushrooms, halved
• 4 celery stalks, cut into 2" pieces
• 10 ounces baby carrots
• large red onion, sliced ½" wedges
• 2 tablespoons [easyazon_link keywords="california olive ranch" locale="US" tag="ftd-20"]olive oil[/easyazon_link]
• 2 teaspoons Fagundes seasoning
• 1½ cups beef broth
• 1 packet dry onion mushroom soup mix
• 2 cans cream of mushroom soup
• ½ teaspoon black pepper

• Layer onions on bottom of a [easyazon_link keywords="6 quart crock pot" locale="US" tag="ftd-20"]6 quart crock pot[/easyazon_link]
• Season both sides of the chuck roast with Fagundes Seasoning
• Sear all sides of the chuck roast in a skillet on high with olive oil
• Place seared chuck roast over the onions
• Mix beef broth, packet of onion mushroom soup mix & cream of mushroom soup
• Pour half the mixture over the chuck roast
• Place all vegetables around and on top of the chuck roast
• Pour remaining mixture over the vegetables & season with pepper
• Cook on HIGH for 6 hours