Crock Pot Roast

• 4 lb chuck roast
• 3/4 can beef broth
• 1/2 cup flour
• 1/2 tsp garlic salt
• 4 clove garlic
• 2 tbsp olive oil
• 3 bay leaves
• 1 dash salt and pepper
• 1 medium onions
• 2 tbsp shoyu
• 1 medium onion diced

1. Turn crockpot on low.
2. Season roast generously with salt and pepper and garlic salt.
3. Coat with flour.
4. Place floured side down into oil skillet and brown on both sides
5. While browning roast you may add the diced onions.
6. Transfer to oiled crock pot and toss in whole garlic cloves and bay leaves.
7. Pour in 3/4 of the can of the beef broth over roast and add pepper.
8. Cook on low for 8 to 10 hours
9. The last 2 hours of cooking add in potatoes.
10. Also add in shoyu to taste.
11. Eat with hinode rice and enjoy

chuck roast, beef broth, flour, garlic, clove garlic, olive oil, bay leaves, salt, onions, shoyu, onion

Taken from cookpad.com/us/recipes/336154-crock-pot-roast (may not work)