Trim the roast of any visible fat and place it into the stoneware. In a small bowl, combine contents of the 3 seasoning packets. Sprinkle over the meat. Flip the meat over a few times to get it covered with the seasoning on all sides. Add about 1 cup of water. Cook on low for 8 hours, or on high for 4 to 5 hours. The meat will be more tender if you cook it low and slow. Add 2 cups of warm water to the crock, 20 to 30 minutes before eating, and increase the heat to high. The meat only needs 1 cup of water to cook properly, but the spices are too concentrated to only have 1 cup of water in the pot when it’s time to eat. Waiting to add the water until the end will help the meat retain its shape, and the added water will make a nice juicy gravy. The Verdict So simple and easy, and it makes awesome gravy. If you wait until the packets are on sale, and stick with chuck roast, this is a very inexpensive meal that can be stretched for a few days.
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