1, 3-4 lb Butcher's (chuck) roast
1/2 cup onion soup mix
2 large onions, sliced
2 large carrots, sliced
5 cloves of garlic, minced
2 bay leaves
2 cups water
1/2 cup Scotch / dark beer
Layer the onions and carrots in the bottom of the slow-cooker.
Place roast on bed of vegetables.
Add spices, and onion soup mix.
Pour water over the roast, and then add the scotch.
Cover and cook on low for eight hours. This works so well, you can put the meat in straight from the freezer.
OPTIONAL: add cubed potatoes and sweet potatoes 3 hours before you plan to serve supper.
Lift out roast, let rest for ten minutes, and slice and serve with veggies over rice or couscous.