Onion Pot Roast

Turn this into two 4-servings meals by making roast beef sandwiches the next day. The meat will be tender and moist if you refrigerate leftovers in the pan juices.

Serves 8

Ingredients:

• 1 (3-pound) boneless chuck roast
• 1 (1-pound) bag of baby carrots
• 2 stalks of celery, diced
• 1 green bell pepper, seeded and diced
• 1 large yellow onion, peeled and sliced
• 1 envelope onion soup mix
• ½ teaspoon black pepper
• 1 cup water
• 1 cup tomato juice
• 2 cloves of garlic, peeled and minced
• 1 tablespoon Worcestershire sauce
• 1 tablespoon steak sauce

1. Cut the roast into serving-sized portions. Add the carrots, celery, green bell pepper, and onion to the slow cooker. Place the roast pieces on top of the vegetables and sprinkle with soup mix and black pepper.
2. Add the water, tomato juice, garlic, Worcestershire sauce, and steak sauce to a bowl or measuring cup; mix well and then pour into the slow cooker. Cover and cook on low for 8 hours.

French Dip Sandwiches

Reheat leftover pan juices from the Onion Pot Roast and serve it as a sauce in which to dip roast beef sandwiches. Be sure to have horseradish and mayonnaise available for those who want to add it to their sandwiches.