To make a delicious, tender pot roast, you'll need a large Crock Pot, a 3- to 4-pound Boneless Beef Chuck Roast. Wash the meat. Sprinkle Meat Tenderizer on both sides. Place in bottom of Crock Pot. Microwave 4 beef bouillon cubes in 4 cups of water for 4 to 6 minutes until cubes are dissolved. Stir in a handful of onion flakes. Sprinkle with meat tenderizer. Stir and pour over meat. Add baby carrots, chopped celery, and two 29 oz. cans of whole white potatoes. Add as much juices from the can as there is room for. Turn the Crock Pot on and cook for 4 to 6 hours on high heat or 10 to 12 hours on low heat. After removing the meat and vegetables from the Crock Pot, get two cups of the juices. Add in Gravy Master Browning Sauce and a heaping tablespoon of Corn Starch. Stir until smooth. Add this to the juices in Crock Pot. Turn on high. Stir occasionally until thick. Slice the beef. Serve with the vegetables and gravy. This is absolutely wonderful! Use leftover beef for sandwiches.
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