Cajun Boneless Chuck Roast in a Crock-Pot

2 lb. Boneless Chuck Roast
1 lb. Baby Red potatoes
5 Carrots
2 White Onions
3 Tri Colored Bell Peppers
2 cups Beef Broth
12 Peeled Garlic Cloves
Extra Virgin Olive Oil
3 tablespoons Kerry Gold Butter
1/2 cup Fresh Chopped Italian Flatleaf Parsley
1. Rinse your 2 lb Grass-fed Chuck Roast and pat dry
2. Dry rub lightly with Cajun Seasoning, bring your crock Pot to High heat at this time add about 1/2 cup beef broth to the crock pot and some olive oil
3. Using a long filet knife make ten one inch deep cuts eveny around the roast, usin your fingers push the garlic cloves in to the roast
4. Veggie Prep: Wash all your veggies in cool water, remove stems and seed from peppers, remove stems and skin from Onions and cut all the veggies in to 2 inch pieces
5. To Sear the roast: coat the bottom of the pan with olive oilIn a Saute pan at medium high heat, Sear/Brown roast all sides of roast until ebenly browned on all sides to seal the juices in. Place in to Crock-Pot and Begin to slow cook until tender and fall-apart with a fork about four to five hours. reduce heat to Low after first half hour adding more broth every hour and turninig roast add your chopped vegetables 2/3 of the way through cooking to guarantee tender, but not overcooked veggies. Do not add too much broth at any time
6. Add your butter and fresh parsley at the very end and stir gently before serving