Ingredients:

4 beef chuck roasts

1 packet ‘dry onion soup mix’ Lipton or can be substituted for a can of French onion soup

1/8 tsp salt

1/2 tsp black pepper

1/2 tsp paprika

6 garlic cloves, pressed

1 onion, finely minced

8 med. russet potatoes or yukon gold

2 stalks of celery - diced small

6 large carrots, chopped in bite size pieces

2 cups water or beef broth

2 tbsp sofrito

4 tbsp cooking oil

Directions:

1. Heat the oil on med-high and season the roast entirely with the salt, black pepper, paprika and then place in a cast-iron skillet and sear each side for about four minutes.

2. Place roast in the Slow Cooker, add soup mix and all other ingredients. Stir if needed.

3. Cover Slow Cooker and set it on either low (8 to 10 hours) or high (4 to 5 hours.)

4. If you want to make a gravy remove the roast and vegetables and place in a large cornered serving dish. Add the packet of gravy mix and one cup of water if needed, to the Slow Cooker and stir and place on high.

Bon Appetit!