I had my friend Julia over for dinner this week when the weather was cold and she was in need of some good old fashioned comfort food.  What could be more comforting than a perfectly braised beef pot roast with gravy and veggies?  Don’t turn your nose up at the dry onion soup mix - there’s a reason it’s been the secret to pot roast rave reviews for so many years. Take Mikey’s advice: “Try it - you’ll like it”.

3 to 3 1/2 lb. boneless chuck roast, trimmed of excess fat & blotted dry
salt & freshly ground pepper
onion powder
garlic powder
sweet paprika
2 ribs of celery cut in 1″ chunks
1 onion cut into wedges
2 or 3 carrots cut in 1″ chunks
2 or 3 parsnips, peeled & cut in 1″ chunks
4 large red potatoes, cut into 8 pieces (peeled or unpeeled)
1 15-oz. can beef broth
2 bay leaves
1 pkg. dry onion soup mix

• Sprinkle the roast liberally with equal parts salt, freshly ground pepper, onion powder, garlic powder and paprika. 
• Put the vegetables into the slow cooker with the potatoes on top. Put the meat on top of the potatoes. Add the bay leaves and sprinkle the onion soup mix over all.  Pour the can of beef broth over the meat.
• Cover and cook on low for 7 to 8 hours.  Serve straight from the cooker and ladle the juices over each plate. 

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