"Janet Wilder" > wrote in message
...
>I have a pot roast in my slow coooker right now. It's large but it will be
>a few meals.
>
> I used a boneless chuck roast weighing about 3.5 pounds. I put a package
> of onion soup mix (minus half of the powdery stuff) over it. Seasoned with
> granulated garlic, black pepper (salt is in the soup mix), marjoram, thyme
> and about 4 bay leaves. Liquid is about 1/4 cup beef broth, about 3 tbsp
> ketchup and 1/4 cup burgundy wine. I added a handful of mini carrots and a
> stalk of celery (with leaves) that was sliced up.
>
> I cook on high for about 2 hours then on low for about 5 hours.

That much meat in this house would be enough for a meal and maybe a small
portion leftover. My husband LOVES meat. I don't do soup mix in mine. I
can't remember what's in there, but something we're allergic to. I just do
an onion unless I'm doing the Italian style where I also add mushrooms,
peppers and tomato sauce. I used to add wine but I can't have that any
more.