Select Setting #4 for 6-10 Hours and remove at 8 hours

Place 1/4" of water in the base (not more, but you could even go a bit less).

Next the beef soft bouillon cube.

Then the Gravy Master (again optional, used for flavoring)

Now put the Chuck Roast in the base

Top the roast first with potatoes, the filling is sides and base.

Then add in carrots and celery.

Add freshly milled pepper (optional if you don't want pepper don't use it)

Cover with Lid.

Walk away and remove at 8 hours (you can leave it cooking up to 10 hours if you are not home or ready.

When you open the lid, use caution from steam that may release and use a hot mitt to handle the lid and pot handles (if removing from the base).

The roast is going to fall apart so be prepared when picking up the roast or it will fall right back into the mix.

If serving homestyle (like you are not doing any more dishes and using the pot, lol) just shred the meat with the fork, (it will fall apart) to create smaller pieces.

However, if you are transferring to a serving dish, you will want to use a spoon to scoop the meat as it will just fall apart.

Also, this will allow you to scoop the veggies into a dish as well.

Mix the veggies and pot roast meat pieces together so it evens out for scoops.

Serve warm.

Refrigerate leftovers.