Roast, Potatoes, and Carrots

Mostly we love all food.  Any shape, color, size, or flavor, we'll give it a try and probably like it.  But out of all these possibilities of delicious food, there is one recipe/meal that consistently gets us pumped: Roast, Potatoes, and Carrots.  It's why we called this recipe collection what we did.  It's why we get up in the morning.  How we celebrate big events or long weeks that are over.  It is the pinnacle of all good food.  Expend almost no effort and you're still on the right track.  Can you believe it?

Roast, Potatoes, and Carrots: 

Ingredients:

Chuck Roast (poundage can match the number of people you're cooking for)
1-2 tbs olive oil
1/2 cup red wine (merlot or cabernet work well,but whatever is on hand will do)
Lowry's Seasoning Salt
3-4 cups water
2 tsp dried rosemary
2 tsp dried thyme
2 tsp garlic powder (or 2-3 cloves of fresh garlic)
1 bay leaf
3-4 whole peppercorns (or 1 tsp ground pepper)
a dash of soy sauce
3-4 potatoes, diced
4-5 carrots, peeled, chopped

Instructions:

Heat olive oil in cast iron skillet. 
Sprinkle roast with seasoning salt and brown in the skillet.
Add wine and simmer for a minute or two, continuing to turn the roast.
Pour roast and wine into crock-pot.
Cover with water, rosemary, thyme, garlic, bay leaf, pepper, and soy sauce. 

Simmer on high for 5 hours, then low for 3 more (the longer you simmer, the more tender the meat)
About an hour before serving, add potatoes and carrots to the slow-cooker. 
 
Serve with fresh bread.  

Note: take leftover juice to make a simple gravy to pour over the meat and potatoes.  So delicious!

Enjoy!