Easy Slow Cooker Pot Roast (Jennifer Clark)

2.5 - 3 lb lean, boneless beef pot roast (chuck or rump)

5 c cubed fresh veggies (potatoes, carrots, celery, and onions)

1 pkg "Clubhouse" 'Slow Cooker Seasoning mix for Pot Roast'

1 c water

Serves 10 (but realistically 6-8 if you have big eaters!)

1. Place veggies and roast in slow cooker.

2. combine seasoning mix and water. Pour over veggies and meat.

3. Cover. Cook 8 hours on LOW or 4 hours on HIGH.

4. Remove roast and veggies to serving platter. Stir gravy before serving.

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  I like to use small yellow potatoes with the skins still on. I just quarter cut them. For carrots, I first cut into about 3-inch lengths; then further split them in half lengthwise to create long thinner strips of carrots.


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  I sometimes use pearl onions instead of regular onion. With them I only peel the outer skin off and out in the slow cooker whole without cutting them. I use at least 15-20 since they are smaller.