2 to 3 pounds mixed pot roast vegetables (including potatoes)

5 cloves garlic

One 3-pound boneless beef chuck roast

3 tablespoons Stubb’s Rosemary-Ginger Rub

1/2 cup Stubb’s Beef Marinade

1/4 cup soy sauce

2 sprigs fresh rosemary (optional)

1/4 cup water

  1. Set the vegetables in the bottom of a medium to large slow cooker, with potatoes on top of layer. Smash the garlic with the flat of a knife against a cutting board, and discard the peel. sprinkle the smashed garlic over the vegetables.
  2. Coat the roast with the rub. Set the roast on top of the vegetables, and pour any excess rub over the roast.
  3. Pour the marinade and soy sauce over the roast. Enclose the rosemary sprigs (if using) in cheesecloth and drop into the pot. Pour the water around the edges of the pot (not over the roast).
  4. Cover and turn the heat to low. Cook 7 to 8 hours, or until the vegetables and meat are tender. Remove the rosemary sprigs and degrease if needed. Serve with a bit of meat, vegetables, and broth (and bread for sopping up the juices).