5-6 pound boneless chuck pot roast (serves 6-8 people)

(or 6-pound brisket)

1 onion
2 carrots
2 celery chalk

3 cloves of garlic
3/4 cup water
3 tablespoons liquid salt solution
1-2 laurel leaves
herbs

cut onion in rings and put on the bottom of the slow cooker
place meat (previously rinsed with cold water)
put cut veggies around
add water
about 0.8 ounces of herbs:
garlic powder
adobo
Oregano
pepper
Italian seasoning
poultry herb blend
herbs de Provence

cook 10 hours on low

separate the meat from the liquid and let cool for 30 minutes, then place in closed container in fridge

when cold, cut in slices

place slices in pyrex dish

put liquid with vegetables and onions into blender

pour blended sauce over meat slices

heat at 300F before serving