So, I've got a recipe for y'all.
1 black angus pot roast
1 bottle Terriyaki sauce
1 bag carrot chips
1 bag fresh celery with hearts
1 onion(Sweet yellow) sliced into wedges.
Pink Himalayan salt grinder
Powdered Beef Bouillon (I like the one you can get in the mexican food section)
Line crock pot with carrots. This prevents overcooking of the bottom of the roast and takes some of the bite out of the onions.
Chop your celery to get to the hearts. This is what I consider heart material, anything really light green with leaves. It has a much different flavor than the outer stalks.
Add your roast, seperate the onion wedges, put the hearts of celery in, top with minced garlic, salt and pepper to taste, and on the sides where the liquid will sit, a tbs of beef boullion.
Add your container of Teriyaki sauce. Don't wash the garlic/salt/pepper off the roast. It's a thing.
Cook for 10 hours on the lowest heat your crock pot will do. (Some only have 3, warm, low(this setting is what we want), and high)
When it's done, It will fall apart into strings.
Best on toasted hoagie buns or hawaiian hamburger buns with cheese (provolone or any other white cheese is prefered) of your choice melted over it.
Edit: you can use soy sauce or Teriyaki sauce, both have amazing flavor but subtle difference in the final taste.
@99PerCent Have you tried any of the seasoning mix I made yet?