Ingredients
1/4 C Water
4 Red potatoes, cut in quarters
1 Onion, cut in quarters
16 oz Baby carrots
1 oz. Onion soup mix, divided
1/4 tsp salt
1/4 tsp pepper
1/4 tsp thyme, dried
3 lb Chuck roast, boneless
Preparation
Place water and 3/4 vegetables in slow cooker.
Reserve 1 Tbl onion soup mix.
Sprinkle remaining onion soup mix over vegetables; stir gently to coat evenly. Sprinkle and rub salt, pepper, and thyme over pot roast. Place pot roast on top of vegetables.
Place remaining vegetable around pot roast; sprinkle vegetables with remaining onion soup mix.
Cook on low 8 to 9 hours or high 5 to 6 hours.
