Harvest Pot Roast

• 1 large onion, cut into thick slices
• 2 carrots, cut into 1-inch pieces
• 12 ounces mushrooms, quartered
• 4 garlic cloves, minced
• 1 can (14 1/2 ounces) diced tomatoes, drained
• 1 cup ketchup
• 2 tablespoons Dijon mustard
• 2 tablespoons Worcestershire sauce
• 1 chuck roast (2 1/2 to 3 pounds), trimmed of all visible fat
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

1. Combine the onion, carrots, mushrooms, garlic, and tomatoes in a slow cooker.
2. In a small bowl, combine the ketchup, mustard, and Worcestershire sauce.
3. Top the vegetables with half of the ketchup mixture.
4. Place the roast over the vegetables and sprinkle with the salt and pepper.
5. Spread the remaining ketchup mixture over the roast.
6. Cover and cook on low for 8 to 9 hours, or until the meat is very tender.
7. Let the meat rest for 10 minutes before slicing.

onion, carrots, mushrooms, garlic, tomatoes, ketchup, mustard, worcestershire sauce, chuck roast, salt, freshly ground black pepper

Taken from www.cookstr.com/recipes/harvest-pot-roast (may not work)