Step 1

Use a 6-quart slow cooker.

Step 2

I browned this meat in this way: In a plastic zippered bag, shake a thawed beef roast with flour, salt, pepper, and garlic powder. Remove roast from the bag and brown all sides in a large skillet with olive oil.

Step 3

While your meat is browning, place the sliced onion in the bottom of the cooker. Add meat, and toss in the potatoes, celery, and carrots.

Step 4

Pour worcestershire and beef broth (or wine) on top. Cover and cook on low for 8 to 10 hours. If your meat isn't as moist as you'd like nearing serving time, take it out and cut it into a few pieces and return it to the pot to soak up more juice.

Step 5

A dry roast isn't from over slowcooking, it's from under slowcooking!