Love it but made some adjustments based on other reviews. Placed 2 cut up celery stalks, 3 regular cut up (not baby) carrots, and 2 cut up parsnips in the bottom of the crock and covered with 1 c beef stock and 5 pats butter. Trimmed and placed 3 lb chuck roast on the veggies. I mixed one can cream chicken/mushroom flavor (a new single can combo Campbells offers now) with 1 c beef stock till smooth, then poured all over, concentrating on covering roast. I cooked 4.5 hours on 6 hr high setting, then added halved "yellow gold" (two-bite) boiling potatoes, pressing down into the soup/gravy to cover. I cooked an additional 60 minutes, at which time I took out the roast, put the crock on "warm", and set the meat aside on a cutting board to "rest" for 1/2 hour. The roast was perfect...potatoes perfect..."gravy" awesome. Carrots and parsnips perfect. Only complaint is the celery was mushy. I made the whole recipe a second time, trying to add the celery later in the cooking process (at the same time I added in the potatoes) to try to keep some *bite* to it. However, the celery was stringy and floppy (I'm calling this under-done). The stringy-ness made the celery undesirable and kind-of chewy. So, I don't know what to do. I love mushy celery in soup...but I would like a little more *bite* (without the strings) to my pot roast celery. Any advice? Please send me a message!!
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Love it but made some adjustments based on other reviews. Placed 2 cut up celery stalks, 3...