This is something I sort of created and it's gone over very well, so I figured I'd share it here.
~3lbs Golden Potatoes, 1Lg White Onion, 12oz bag of frozen carrots, as many jalapeños as you think (I used 6med-lg size). I use a bunch because I like the heat. The Chuck roast is about 4lbs. I trim it off it's too fatty. I used about 3 1/2 cups of beef stock, 1 can of French onion soup, and 1 can of golden mushroom soup.
Layered:
Roast
French onion and Golden soup
Potatoes
Cut onions in quarters and wedge them on the sides
Carrots on top
Beef stock (don't fill all the way. It'll overflow)
5 hours on high (stir all the veggies, don't mess with the meat) and then put it to low for another 3.5 hours.
~3lbs Golden Potatoes, 1Lg White Onion, 12oz bag of frozen carrots, as many jalapeños as you think (I used 6med-lg size). I use a bunch because I like the heat. The Chuck roast is about 4lbs. I trim it off it's too fatty. I used about 3 1/2 cups of beef stock, 1 can of French onion soup, and 1 can of golden mushroom soup.
Layered:
Roast
French onion and Golden soup
Potatoes
Cut onions in quarters and wedge them on the sides
Carrots on top
Beef stock (don't fill all the way. It'll overflow)
5 hours on high (stir all the veggies, don't mess with the meat) and then put it to low for another 3.5 hours.
