POT ROAST IN SLOW COOKER

By

Clara Carroll's

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  • 4

Ingredients

  • 1 boneless beef cross rib or rump roat
  • (3 to 4)
  • 1 large onion, sliced
  • 4 large carrots, peeled & sliced
  • lengthwise and cut
  • 2 parsnips, peeled, sliced lengthwise & cut
  • 5 medium potatoes, peeled & quartered
  • 1 small turnip, peeled and quartered
  • 1 cup water
  • freshly ground pepper1 tsp dried basil

Preparation

Step 1

Place sliced onions on bottom of slow cooker. Add water. Place meat on top of onions. Arrange all vegetables around meat, on top of potatoes, to keep potatoes from darkening. Sprinkle with pepper and basil. Cook on high for 4 to 6 hours. Remove beef from slow cooker and let stand for 15 minutes before serving. When slicing beef, cut across the grain. Serve with vegetables.

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