From the Chef: Crock pots are best for this type of dish, you can set it on a low temperature and let it cook all day!
2 pounds chuck roast (1/2 pound per person, raw) [we use meats from Quarles Farm]
sprinkle salt & pepper
4 bay leaves
1 onion [we used onion from Flat Creek Farm in Bath County]
1 bag small carrots
2 pounds of potatoes [we got ours from Flat Creek Farm in Bath County]
Dice potatoes into large chunks, dice onion the same. Put a liner in the crock pot and place the roast in the center. Sprinkle salt and pepper on the top and place bay leaves around the roast, cook on low for five hours. During the last hour add in carrots, diced onion and potato and cook for another hour.
Once the meat is tender and pulls apart with a fork, it's ready to go!