1 pound chuck roast
3/4 teaspoons salt
1/8 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon dried thyme
1 tablespoons canola oil
1 small yellow onion cut into large pieces
1 bag baby carrots
2 tb wine (white 'cause that's what I had.)
Ok, so this is a first pot roast attempt in my small crock pot. Since it is so small, I'm using just a 1 lb roast (I bought a 2 lb chuck roast and cut it in half.)
I mixed all the dry spices together and rubbed both sides of the roast. I then put the oil in a skillet and browned both sides of the roast (2 minutes per side). I filled the bottom of the crock pot with onions and carrots, then put the roast on top. I put the wine in the pan and got all the yummy bits out and put that on top of the meat in the crock pot. Put the lid on the pot and will check it in about 4 hours on high.
The second turned out better than the first. The first didn't give enough flavor to the meat. I remembered my Mom using Italian soup mix on roast beef, which is what made me use the Italian Spice mix from Penzy. Both were tasty, though!