A hearty and flavorful slow-cooked chuck roast with tender vegetables, perfect for a comforting meal.
Prepare the vegetables by peeling and cutting them into bite-sized pieces.
Cut vegetables uniformly to ensure even cooking.
Layer the vegetables in the slow cooker, starting with carrots, followed by celery, onions, and potatoes.
Layering vegetables this way helps distribute flavors evenly.
Season the chuck roast with salt and sear it in a hot skillet until browned on all sides.
Searing locks in the juices and enhances the flavor of the roast.
Place the seared roast on top of the vegetables in the slow cooker.
Positioning the roast on top allows the juices to drip down and flavor the vegetables.
In a mixing bowl, combine the cream of mushroom soup, ketchup, Worcestershire sauce, and water. Mix well.
Mix thoroughly to ensure a smooth and consistent sauce.
Pour the sauce mixture over the roast and vegetables in the slow cooker.
Ensure the sauce covers the roast and vegetables evenly.
Cover the slow cooker and cook on high for 1 hour, then reduce to low and cook for an additional 4 hours.
Avoid lifting the lid during cooking to maintain consistent heat.
Serve the roast and vegetables with the sauce over cooked rice or mashed potatoes.
Garnish with fresh parsley for a touch of color and freshness.
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