Cook the roast for way longer than other recipes recommend, either by accident or on purpose. Lovely caramelization (sweetness and bits of crispness) will result.
3 or 4 pound beef roast (can be a cheap one)
1 pound carrots
8 ounces of mushrooms
Slow cooker (big dutch oven could work: see notes)
Peel the carrots and slice them into thick coins.
Pull the bottoms off of the mushrooms and cut the tops in half
Peel the onion and cut it into eight parts
Serious mom advice: even if you don't want to eat the mushrooms and onions, you will like the flavor they put in the beef. Don't leave them out.
In a big measuring cup or a small bowl, combine two cups very hot water, a tablespoon of beef better-than-bouillion, a tablespoon of minced garlick and a tablespoon of soy sauce.
Put the carrots on the bottom of the crockpot. Put the roast on top of that, and stick the mushrooms and onion all around the sides.
Pour the liquid with flavors over the top. If you can't see the liquid through the mushrooms, add a little more so you can.
Put the lid on the crock pot.
Plug in the crockpot and set it to cook on low for the maximum possible time.
The maximum time is probably not enough. Mine has an eight hour max, so after two hours I unplug it, plug it back in and set to eight hours again. It's done when there's brown gooey stuff sticking to the lid of the pot and the mushrooms are shriveled into tiny buttons that you will either love (Beau, Nora) or push to the edge of the plate (Molly, Rebecca).
To try this in a Dutch oven, preheat the oven to 350, and plan on checking starting after three hours but cooking for up to five.