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Ingredients:
- 3 to 4-pound chuck pot roast
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 3 to 4 medium potatoes, quartered
- 3 to 4 carrots, cut into 2-inch pieces
- 2 medium onions, quartered
- 1/2 cup beef broth
Directions:
- Sprinkle roast with salt and pepper.
- Place half of vegetables in bottom of slow cooker crock, top with roast, then add remaining vegetables and liquid.
- Cover and cook 5 hours on HIGH or 8 hours on LOW.
Serves: 6-8
