Crock-pot Roast with Potatoes, Carrots, and Onions

By harlan-2

Ingredients

• 2-3 lb. roast (chuck, bottom, any beef roast)
• 5-6 potatoes, peeled or unpeeled, quartered
• 5-6 carrots, peeled and chopped into 2 inch pieces
• 1 large or 2 small onions, quartered

Preparation

Step 1

Can be put in the crock pot the night before or early in the morning. Cover with water. Cook on low 8 hours at the least. Can leave on low 16 hours, will not burn.
Serve with biscuits.
Leftover can be left in crock-pot and add corn, green beans (whatever vegetables you like) and two small cans of tomato sauce to make beef veggie soup. Cut up the meat into bite size pieces for the soup.