Prep Time : 10 minutes 
Cook Time : 4-6 (on high), 8-10 (on low) 
Yield : 6-8

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Ingredients:

6 potatoes, peeled and cut into large chunks (I use the little mixed red and gold cut in half)
5 carrots, peeled and cut into 2-inch slices (I use about 1/2 pound baby carrots)
1 onion, quartered
2 -3 lbs boneless chuck roast
1⁄2 cup water or 1⁄2 cup beef broth
1 tablespoon chives, chopped
2 tablespoons parsley, chopped
1⁄8 teaspoon pepper
1 (1 ounce) package onion soup mix
2 tablespoons Worcestershire sauce
1 (10 3/4 ounce) can cream of mushroom soup

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Directions:

Put potatoes, carrots and onion on bottom of crock pot.
Place the roast on top, fat side up.
Pour in water or beef broth.
Sprinkle chives, parsley, pepper and Onion Soup mix over the meat.
Pour Worcestershire sauce and mushroom soup over meat.
Cover and cook on high 4-6 hours OR low 8-10 hours.

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Nutrition:

466 calories

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My notes:  

I really like my roast recipe; however, this one was really, really good with a different flavor!

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Recipe found on: https://www.geniuskitchen.com/