My Mom's Pot Roast

• 1 slab of beast for roasting (chuck roast, bottom round, or similar)
• 1 head of garlic
• 1/4 cup dried onion flakes
• 2 TBSP beef bouillon (cubes or Better than Bouillon)
• 1/4 tsp onion powder
• 1/4 tsp dried parsley
• 1/8 tsp celery seed
• 1/8 tsp paprika
• 1/8 tsp fine ground black pepper
• 2 tsp salt (more to taste)
• 1 onion, cut into bite-sized pieces
• 4 carrots (or more to fill crock pot), cut into bite-sized pieces
• 4 celery stalks (or more to fill crock pot), cut into bite-sized pieces
• 3 russet potatoes (or similar), cut into bite-sized pieces
• red wine*

1) Peel the garlic cloves. Cut small incisions into the roast meat and stuff the garlic cloves down into the meat.

2) Add roast with garlic, spices, and vegetables into a crock pot.

3) Add wine. Cook for 8-10 hours on low, add more salt to taste, and serve.

*I use cabernet sauvignon . I typically like my roast to have a stew-ier consistency, so I will add ~1/2 a bottle of wine - but if you prefer less stew-like, just add enough wine to fill the bottom of the crock pot and keep it moist. You need at least 1/2 inch of liquid.

Recipe stolen and adjusted from my mother.