This is a recipe husband and I make about once a week, usually on Sunday. It's a favorite except for the littlest daughter who won't touch it. It's great for trips and potlucks if you use the locking type of crock pot.
3-5 pounds beef chuck roast
1 or two beef shanks ("soup bones")
Big handful of carrots
1 onion
1-2 sticks celery
4-5 medium potatoes
Salt & pepper
bay leaf
Place all the vegetables and the bay leaf in the bottom of a 6-quart crock pot.
Wash and dry the meat, then cover all sides generously with salt and pepper.
Cover and cook on high for 6-10 hours.
Variations:
If you don't add as many vegetables, add some liquid to keep the crock pot from drying out completely.
Last time I made this, I was out of potatoes but used radishes. That came out fine too. Most ingredients can be substituted or omitted.
You can brown the beef before adding it. If you do add liquid, you probably should. But if the pot is hot and dry enough, it will brown on its own.
You can of course use rump roast, brisket, or any tough cut of beef that has a lot of connective tissue in it. But chuck roast is by far my favorite. Do NOT use tenderloin! Tenderloin should be roasted in the oven and left pink in the middle.
