Braised Chuck Roast

With autumn upon us and comfort food on the mind, a braised chuck roast is perfect to satisfy the craving.  The use of a slow cooker frees up time to enjoy a couple of hours at a local winery, pumpkin picking or a hike on a shoreline trail.  The wonderful aroma in the kitchen when one returns evokes childhood memories of dinner at Gram and Gramp's.

• 1/2 c beef broth
• 1/2 onion, chopped
• 3 T dried parsley
• 1 T garlic powder
• 2 t onion powder
• 2 t dried dill weed
• 3 - 4 lb. boneless beef chuck roast
• 1 t salt
• 1 t black pepper
• 1/2 stick of butter, cut into chunks

Place the broth, parsley, garlic powder, onion powder, dill weed and chopped onion in the slow cooker and mix to combine.  Place the roast on top of the mixture and season with salt and pepper.  Add the butter and place the cover on the slow cooker.  Set the slow cooker to high heat for four hours.  Do not remove the cover to check the roast.  After four hours, transfer the roast to a large platter.  Take two forks and pull apart the roast. It will literally be falling apart.

This roast can be served over egg noodles with the juices from roast or along mashed potatoes with the juices as a gravy.

Ahh the memories!

Should you need more time, the slow cooker can be set on the "low" setting for six to eight hours.