Pot Roast with Vegetables

​Ingredients:

• 1 ½ pounds boneless beef chuck shoulder roast, all visible fat discarded

• 6 Medium red potatoes (about 9 ounces total), halved

• 2 4-ounce onions, cut into ½ – inch wedges

• 3 medium carrots, cut crosswise into 1-inch pieces

• 2 medium ribs of celery, cut crosswise in to 1-inches pieces

• 2 teaspoons salt-free steak seasoning blend

• 1 teaspoon instant coffee granules (gives dish deeper flavor)

• ¼ cup water

• 1 teaspoon canola or corn oil

• ½ teaspoon salt

 Directions:

• In a 4 quart, slow cooker add in potatoes, onions, carrots and celery.

• Sprinkle seasoning blend over roast. Rub blend so it adheres to roast.

• Using a medium none stick skillet heat oil over medium-high heat.

• Seer the roast 3 minutes on eat side or until browned, after which place in the slow cooker

• Add remaining ingredients into the skillet and stir together and pour it over the roast.

• Turn slow cooker on low, and cook for 8 hour or on high for 4 hours.

• Cook until tender