1 medium onion
1 Tbsp oil
2 carrots
2 celery
3 medium potatoes
1 tsp garlic powder

1 can sliced mushrooms

1/3 cp ketchup
Salt and pepper to taste
1 lb-1.5lb chuck roast
*
Thinly slice the onion and place into a hot oiled pan that will be big enough to further hold your roast. Sauté onions until soft. Add roast (keeping string on) and braise all sides by turning it. Peel carrots and cut into three inch long pieces. Cut celery into three inch long pieces as well. Peel potatoes and cut into quarters. Take all ingredients and place into slow cooker with 1/3 cp ketchup, 1 tsp garlic powder, salt and pepper to taste. Add enough water to almost cover roast and close top. Cook on high for 5 hours. Take out roast, remove string and slice thinly and return to crockpot for another hour (this is also good for Shabbos lunch on Pesach. In that case, begin cooking at noon Friday. Cook on high for two hours and turn down to medium heat, slicing an hour before Shabbos begins and return to slow cooker letting it stay on medium until Shabbos