jmcquown wrote:
>
> I salted and peppered the roast and browned the chuck roast, then placed
> it in the Rival crock pot. I added about 1/2 cup of beef broth <gasp>,
> minced onion, a couple of cloves of crushed garlic and a couple of bay
> leaves. I set it on High at about 1PM. By 4PM the kitchen smelled
> wonderful. I checked for tenderness. Nearly done. Turned the crock
> pot down to low for another hour.
>
> This is not a roast intended to be cooked to varying degrees of doneness
> and sliced to present. I want it falling apart tender. It's about the
> only beef (other than stew beef) I want well done.
>
> Yes, I'll be having this with mashed potatoes. And gravy, which is
> thickened with a cornstarch slurry. Steamed baby peas will be the side
> dish.

Sounds killer, Jill. Take a pic, by any chance?