Ingredients

• 2-½ lbs (40 oz) raw, boneless beef chuck clod roast (should yield six 5-oz cooked servings)

Crockpot spice blend:

• 2 Tbsp water
• 1 Tbsp black pepper
• 1 Tbsp soy sauce
• 4 tsp balsamic vinegar
• 2 tsp Worcestershire sauce
• 2 tsp dry mustard
• ½ tsp salt or salt substitute
• 2 cloves garlic, minced

Vegetables:

• 6 cups (1-¼ lbs) whole mushrooms, trimmed
• 3 cups (7-8 large stalks) celery, roughly diced
• 3 cups green beans, trimmed
• 2 cups scallions (12-14 scallions), roughly chopped

Direction

Trim all visible fat from Roast. Rub black pepper and garlic onto roast; place in crock pot. Make several small shallow slits in top of roast. In small bowl, combine remaining spice blend ingredients; pour over meat. Cover; cook on low 8-10 hours or on high 4-5 hours. Add vegetables during last 30-60 minutes of roasting. Recipe should serve six 5-oz servings of roast and 3 vegetable servings each.