Tender meat, nourishing fall vegetables and a delicious gravy all made in one pot! Season the chuck roast with Red Wagon’s Tuscan herb salt rub and then brown it on each side in an oiled pan. Layer chopped carrots, potatoes, onion and garlic into the slow cooker before laying the chuck roast on top. Add some chicken broth (or whatever broth you have available) and let it do its thing in the slow cooker for as long as you have (between four to eight hours). Have some flour on hand so that you can thicken the gravy if need be before serving the roast and vegetables in a big bowl with the gravy poured over. Garnish with fresh thyme or parsley.
