A dish perfect for Fall: Beef roast with root veggies

a warm, delicate  beef roast deep in its savory juices,
surrounded by tender root vegetables.  A good ol' fashioned, fork-tender-melt-in-your-mouth beef roast like
'grandma used to make it' isn't as daunting as it may seem. It all starts with a good sear. Searing the meat on all
sides is the most important step that you don't want to skip. Allowing the beef to get a deep dark color on all
sides enhances and concentrates the flavor and seals in all of the juices for a delicious and tender finished
product. With a quick preparation, set-it-and-forget-it, flavor packed and fulfilling dish this will be a recipe that
you're sure to hang onto and share with many generations to come.

Ingredients:
Approximately 1 1/2 pound beef roast
1 TSP salt
1/2 TSP freshly grated pepper
1 TBSP olive oil
32 oz. container beef broth
1 packet of onion soup mix
Approximately 2 cups chopped, bite size carrots
Approximately 4 cups chopped, bite size potatoes
2 dried bay leafs


Add 1 TBSP olive oil to a large skillet. Allow to preheat to a medium-high heat.

Begin to prepare your beef roast by liberally rubbing the entire roast with salt and pepper. Allow to rest.

Set your 6 quart crock pot to medium-low heat.

When skillet has reached its high temperature add the prepared beef roast to start searing, being careful not to move the meat once it has been placed in the skillet.
*To achieve the perfect sear you should hear sizzling when adding the meat. If you don't hear a sizzle your pan isn't hot enough. Remove meat, allow pan to reach its high temperature, and try again.

Allow beef to sear on each side (approx. 4-5 minutes on each side.) 

Once meat has been seared on all sides, remove from skillet and transfer over to your preheated crock pot, leaving your skillet on the heat.

Quickly return to your heated skillet and add a 32 oz. container of beef broth while scraping off all the remaining browned bits off the bottom of your pan.

Immediately dissolve 1 packet of onion soup mix into liquid. Allow the liquid to simmer down for 5 minutes.
Pour mixture over the resting beef roast in the crock pot.

Roughly chop your carrots and potatoes. Add to the crock pot along with 2 dried bay leafs and cover.

Allow to cook for 8 hours .

Oven variation: Bake in oven on 350 degrees for 2 1/2 hours, covered. Uncover then continue baking for 30 minutes.