Ingredients
1/4 cup water
4 med. red potatoes
1 med. onion
1 16oz. pkg of peeled baby carrots
1 envelope of onion soup mix
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. dried thyme leaves
2 1/2- 3lb. boneless beef chuck pot roast
Preparation
Place water and 3/4 of the vegetables in the slow cooker. Reserve 1 tbsp. of onion soup mix. Sprinkle remaining onion soup mix over vegetables; stir gently to cover evenly. Sprinkle and rub salt, pepper, and thyme over roast. Place roast on top of vegetables. Place remaining vegetables around pot roast; sprinkle vegetables with remaining soup mix. Place lid on slow cooker. Cook on LOW for 8-9 hours or HIGH for 5-6 hours, until pot roast is tender. Delish!
