Pot Roast of Beef (Crockpot)
Contributed by Diane S.

3 LB Roast (I prefer Chuck Roast)
2 Onions; cut in 8 pieces and then cut each of those in quarters
4 Potatoes, cut in long quarters with or without the peelings
4 Carrots, cut in 2 inch pieces
1 can condensed mushroom soup mixed with 1 can water
Salt and pepper
1 tsp. each of Spices-such as oregano, parsley, basil
2 Bay leaves **

Put vegetables in bottom of Crockpot. Salt and pepper meat, then put in
pot. Add liquid and spices. Cover and cook on Low 10 to 12 hours. (High:
4 to 5 hours). Remove meat and vegetables with spatula. **Remove bay
leaves before serving.

ROAST BEEF VARIATIONS: German Style: Add 3 to 4 medium dill pickles and 1
teaspoon dill weed to above recipe. Italian: Add 1 8-ounce can tomato
sauce, 1 teaspoon oregano and 1 teaspoon basil to basic roast beef recipe.
Delete water. Without Vegetables: Season roast with salt, pepper and any
other favorite seasonings. Add no liquid. Cook as directed.

*To keep tops of meat and vegetables moist when cooking smaller amounts,
rub 1 tablespoon of butter or oil directly on top of meat.


This will freeze exceptionally well if you have some leftover or fixing
ahead of time after it is cooked.
Yield: 6-8 servings