"My slow cooker pot switches automatically to warm after the time is up so there is no problem with over cooking or the food getting cold before we get home."  Paul


1 medium-sized Slanker's grass-fed beef or buffalo chuck roast

2 lbs. carrots, washed and cut into 3/4" slices

1 large onion, peeled and quartered

Byron's Butt Rub (optional)

Fresh ground pepper


Place carrots in bottom of crock pot.  Add 1/4 cup of water and the onion.  Place the chuck roast on top of the carrots and onions and grind pepper on top of roast. 

Cook on low for about 6 hours.  When done, remove roast from pot to plate, remove bones from roast and remove carrots from pot to plate. Slice meat and serve with juice and onion on top.

Add a fresh garden salad or steamed broccoli and/or cauliflower as a nice complement to this dish.