Beef Roast with Vegetables

This is a great recipe for a quick family meal. Little prep time and makes great gravy for your meat and vegetables.

• 3 ½ to 4 pound rolled beef roast
• seasoning
• 1 onion, quartered and sliced
• 6 carrots, peeled and cut into 1-inch pieces
• 6 medium potatoes, scrubbed, quartered and halved

1. Brown roast on range top over medium heat. Season as desired. Transfer cooking pot to heating base using hot pads.
2. Place onion, carrots, and potatoes around roast. Add ½ cup water. Cover and slow cook at Setting # 3 for 6 to 8 hours or Setting # 4 for 4 to 5 hours. Juices that collect may be thickened for gravy if desired. * If rack is included with slow cooker, place browned roast on top of rack in bottom of pot.

Makes 6 servings.