Fall-Off-The-Bone Roast

I've made roasts many times and always struggled to achieve fall-off-the-bone meat. My roasts were coming out tough or dry, so I decided to tackle a different approach. This combination of ingredients and cooking method resulted in a delicious, tender, hearty meal.

In a large bowl, stir together:
4 cups beef bouillon
1 can cream of chicken
1 package Lipton onion seasoning mix

Set 2.5-3 pound boneless chuck roast in crockpot, and turn on low temp. Set timer for 8 hours, and pour liquid in bowl on roast.

When the roast has 2 hours remaining, prep vegetables:
6 celery stalks, cut in 2" increments
8 large carrots, peeled and cut in 2" increments
1 yellow onion, peeled and sliced

Add vegetables to crockpot. Allow to finish cooking and enjoy! If you wish, you can use some of the broth to make a gravy. Roast and vegetables complimented with a side of garlic mashed potatoes.