[Team Sergeant]

When you "brown the meat" always remember, "brown equals flavor". If you just throw a chunk of meat into the crock pot without browning it first you'll get a flavorless stew.

All the veggies you want to add, do so in the last hour of cooking. The more robust the veggie the longer the cooking, the more delicate (peas) the less time cooking.

EASY CROCK POT ROAST

3 lb. chuck roast
16oz beef broth or beef stock
flour to coat
2 cloves garlic
1 medium onion, diced
canola oil to coat pan
1 bay leaf
season with salt and pepper

Season meat generously with salt, pepper. Coat with flour.
Place floured roast into oiled skillet and brown on both sides.

After browning roast, add diced onions to skillet, cook until translucent.

Transfer roast and onions to crock-pot.
Add whole garlic cloves and bay leaf.

Add can of beef broth or beef stock over roast.

Cover and cook on low for 8 hours, if you want add some veggies last hour of cooking.

Once you get the hang of cooking the meat just right start looking at recipes on the internet and add things to make stews and enhance flavors, things you think you might like. Skies the limit.