(crock) pot roast

2.4 lbs of chuck roast, rubbed with garlic powder, salt (not kosher salt, we didn't have any), pepper

browned on both sides in a hot cast iron pan (heated it up, then put in a good amount of coconut oil. Almost burnt on one side really.

1 medium onion, sliced about in 8ths, on the bottom of a preheated 6-qt crock pot on low.

chuck roast into pan. ~4 sliced carrots, 2 small sliced peeled potatoes (because they weren't in good shape, the peels were icky), 1 stalk of celery, another sliced onion place around it.

deglazed the pan with a bit over a 1/2 cup of mushroom stock (it's what I had), dumped that over the meat in the crockpot. Added two sprigs of fresh rosemary from outside because why not.

Covered. we'll see what's up in ~8 hours...I've never done anything like this before.

VERDICT: 8-9 hours later...it smells and tastes awesome and the meat seems tender. The chunk I picked off was tasty.

Also I did not know there was a string around the whole piece of meat...whoops. But I assume it was food-safe/heat-safe string. 

I definitely need to make this more often. Next I'd like to experiment with whether I can put more vegetables in without compromising anything. Because oh man, carrots and potatoes cooked with beef are tasty.