Ingredients

1 boneless chuck roast, about 3 pounds
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons vegetable oil
4 carrots, cut into 3-inch pieces
8 ounces mushrooms, halved or quartered
1 onion, diced
2 garlic cloves, minced
2 cups beef broth
2 cups instant rice
1 cup frozen peas

Directions

Season the meat all over with the salt and pepper.

In a large skillet, heat the oil over medium-high heat. Add the roast and cook, turning occasionally, until browned on all sides, about 10 minutes total.

Put the carrots, mushrooms, onion and garlic in the slow cooker. Spread them out in an even layer in the bottom of the pot. Place the roast on top.

Pour the broth over the top of the roast.

Cover the slow cooker, and cook on low for 8-10 hours or on high for 5-6 hours.

Remove the roast from the pot, and let rest for 10 minutes.

Pour the contents of the slow cooker through a sieve or colander into a bowl.

Reserve the solids, and transfer the liquid to a large saucepan; bring to a boil over medium-high heat. Remove the pot from the heat, and add the rice, peas and the vegetables from the slow cooker. Stir to mix. Cover the pot, and let stand for about 5 minutes, until the rice is cooked.

Slice the meat, or shred it with two forks.

Serve the meat and vegetables over the rice.