Crockpot Boston Roast With Stew Vegetables

4 to 5 pound pot roast

3 to 4 carrots, sliced

1/2 pound button mushrooms, sliced

4 – 5 small yukon potatos, quartered

1/2 white onion, sliced in to half-rings

2 packets au jus OR 2 to 3 beef bullion cubes

To taste:

minced garlic
pepper
thyme
parsley

Note: You can add salt if you want but I’d wait until you tase the dish after cooking. The au jus mixes usually has enough salt added already.

1. Slice up veggies and put about half at the bottom of the crockpot. In a pan on medium high heat brown the roast a bit on all sides and reserve a little bit of the fat that cooks off.

2. Place the browned roast in the crockpot atop the vegetables. Slip the remaining veggies on top and surrounding the roast.

3. In the pan used to brown the meat add the au jus mix, as much water to make sauce the strength you want and mix well to incorporate a bit of the melted fat. Add spices and simmer about 5 minutes to release flavor.

4. Pour the heated au jus over the roast in the crockpot and cook on high for 2 to 3 hours. Lower heat to low and cook for another 6 to 7 hours. Doneness is when the roast falls apart and shreads with a poke of a fork.