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Add a photoChuck Roast into Crockpot. Coat very, very liberally with all spices. Add small amount of water to pot. Cook on low for 6 or 7 or 8 hours. Only gets more tender and stringier. (my kids started calling it Mom's Stringy Roast and it stuck through the years.) Later you can add carrots, or potatoes, or onions, or whatever you like. The size of roast determines how many it feeds. The gravy is wonderful over rice. This recipe has no added salt and that makes it just perfect for low-salt or no-salt requirements. Through the earlier years I used alot of salt but now I'm salt restricted and so is my husband so this is perfect.
Ingredients
- Chuck Roast the size that fits your need.
- Garlic powder (not salt)
- Onion powder (not salt)
- Black pepper.
- One-half cup of water or more depending upon roast size. Not too much water though. Dilutes the natural gravy too much.
- Cook on low Crockpot setting for minimum of 6 hours if you want it to be very tender. Can be eaten much sooner but not nearly as tender.
Directions
- []Place in cold Crockpot after adding all spices. Add water to suit. Place lid on pot and turn to low heat setting. Cook for 6 hours, or 8 hours, or more. If want you can add quartered white potatoes or carrots approximately 3 hours before serving. Rice should be cooked separately if desired.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 15g | |
| Recipe makes 4 servings | |
| Calories 22 | |
| Calories from Fat 7 | 32% |
| Total Fat 0.8g | 1% |
| Saturated Fat 0.28g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 5mg | 0% |
| Potassium 47mg | 1% |
| Total Carbs 1.93g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.0g | 0% |
| Protein 2.02g | 3% |
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