Beef Pot Roast for 5-6 Qt. Slow Cooker

• 3 to 4 lbs. rump or chuck 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, halved
• 1/2 cup water or beef broth

1. Sprinkle roast with salt and pepper.
2. Place half of vegetables in bottom of crock, top with roast, then add remaining vegetables and liquid.
3. Cover and cook on preferred setting:
   • Low - 8 hours
   • High - 5 hours

Substitution: Half of a 1 lb. bag of baby carrots can be used instead of 3-4 medium carrots.

Test Kitchen Tip: A long cooking time in moist heat will tenderize a tougher cut of meat. Therefore, using a lower-priced cut, such as chuck, is economical as well as delicious.