1 boneless beef chuck roast
salt and freshly ground black pepper
1 tablespoon fresh thyme leaves
3 tablespoons butter, cut into three pieces a tablespoon each
1 cup beef stock
3 potatoes
1. Season the roast: Place the roast in a nonreactive baking dish. Sprinkle salt and pepper over all sides of the roast patting them into the meat with your fingers. Sprinkle all surfaces with the thyme, pressing it into the meat. Cover and store in the refrigerator overnight.
2. Cook the meat. In the morning, place the roast into the slow cooker, put the three tablespoons of butter on top of the roast, and add the beef stock slowly along the inside of the slow cooker. Place the lid on the slow cooker put it on low and cook for 6 hours. After six hours place the meat on a cutting board or sheet pan, cover, and let cool.
3. Cook the potatoes. Slice the potatoes into quarter-inch slices. Put in the slow cooker to cook for a couple of hours.
When the potatoes are done. Slice the roast into half-inch slices, return to the slow cooker, and put on warm for about 15 minutes. In a bowl or plate put the meat and potatoes with some sauce over the top and serve.
Submitted by Cathy Burleson, Blessed Trinity Catholic Community, adapted from Linda Carucci's Cooking School Secrets
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