Pot Roast- In the Crock Pot!

I think one of everyone's favorite Sunday meals is the trusty pot roast and vegetables. It was a common smell on Sunday afternoons when we got home from church. My favorite part was always the yummy, tender veggies. I think I thought it was a difficult dish to make, when really it takes less than ten minutes to get it all in the pot and cooking! I heart crock pot meals. I especially love buying a bigger piece of meat on sale for a meal like this and then I use the leftovers for one or more meal remixes. I turned this leftover meat into yummy fried shredded beef tacos.

Here's what you need:
Serves at least 4 people (just two of us ate this and I had a ton of leftovers)
3-4 pound chuck roast (depending on the size of your crock pot)
3 non baking potatoes (I really prefer the creaminess of yukon gold)
Half a red onion
1 cup baby carrots
Big handful of green beans, stems cut off
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon season salt
All I did was put the roast on the bottom of the pot, put the season salt on it, then threw in the veggies, potatoes and onion cut into big chunks and everything else thrown in on top. Then I covered them in the seasonings and salt and pepper. You can add other seasonings if there's a flavor you prefer- These are just the seasonings we like here. I put the top on, put it on high for four hours (or you can do low for six or more hours). When we ate, the meat was SO tender, the veggies were perfect and not overdone or soggy. I took some of the juice at the bottom of the crock pot, ladled it into a pot on the stove and simmered it on low to reduce it a bit for a quick pan gravy. Make sure to taste it for seasonings because I added a little more salt. Serve the meat with the veggies and top it off with a little of the gravy. It's an all in one meal pretty much. All it needs is a little bread on the side. I think this dinner is fancy enough for Sunday dinner but simple enough for a weeknight meal, like we had it last week. Yum!