Beef Pot Roast for 5-6 Qt. Slow Cooker

By Addie

Ingredients

• 3-4 lbs. rump or chuck roast
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 3-4 medium potatoes, quartered
• 3-4 carrots, cut into 2-inch pieces
• 2 medium onions, halved
• 1/2 cup water or beef broth

Preparation

Step 1

Sprinkle roast with salt and pepper.

Place half of vegetables in bottom of crock, top with roast, then add remaining vegetables and liquid.

Cover and cook on preferred setting:

Low - 8 hours
High - 5 hours

Yield: 6-8 servings

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.