Combine juice, soy sauce, pepper, ginger and cardamom until blended. In an airtight container, place cut-to-fit chuck roast. Add marinade. Seal the container, and shake or stir until all surfaces of the roast are saturated with marinade. Refrigerate overnight.
The next morning, spray a slow cooker with olive oil cooking spray. Prepare vegetables , and spread part of one onion on the bottom of the crock. In the meat container, drizzle marinade on chuck roast to recoat surfaces. Discard the remainder of the marinade. Layer sections of marinated chuck roast and onion, finishing with onion. Add potatoes and bell pepper.
Cover and cook on low heat until meat is browned and potatoes are soft, approximately 4-6 hours.
Collect cooking juices and serve roast au jus.
Sue Hutchison was born and raised a block from the freeway in Southern California. She had an early start with industrial, large-scale cooking before age 20. She's always been both a beach bum and
at home in the kitchen, where she enjoys making new creations.