Slow Cooker Pot Roast

This is a family favorite.  I love it because it takes just a few minutes to prepare, making it great for a busy day.  It's the perfect meal for a cold and rainy Fall day.  I try to choose leaner cuts, but they can be a little tough if they aren't cooked quite long enough. 1          2 ½ to 3 pound roast 1          onion, cut into large pieces 2          carrots, cut into large pieces 2          stalks of celery, cut into large pieces 3          cloves of garlic, minced 1½ c.   water 3          cubes beef bullion In the bottom of a slow cooker, place onion, carrots, celery, water, and beef bullion.  Rub roast with minced garlic, and add additional seasoning on top of the roast if you like (I add dried garlic, basil, and pepper).  Cook on high for 4-5 hours or on low for 6-9 hours.  Serving Suggestion: I usually serve this over Polenta Romano with a tossed salad or some steamed green vegetables (broccoli or green beans).

Cooking Tip: If you like, marinate the roast in the fresh minced garlic and about ½ cup of red wine.  I use a merlot.  If you are going to cook with wine, skip the stuff in the cooking aisle and use a wine that is good enough to drink on its own.  It will help tenderize the meat and add a little flavor to the au jus in the slow cooker.