Mar 10, 2011
5 potatoes, cut in large chunks
5 carrots, peeled and cut into large chunks
1 large onion, chopped
3 Garlic cloves, chopped
1 large roast, raw
3 C. water
1 tsp. salt
3 Tbsp. Worcestershire sauce
1 tsp. Mrs. Dash garlic and herb, optional
Cover with lid and cook on high for 5-6 hours. I just start it in the morning and it is done by late afternoon. When you take it out, let rest for 10 minutes, so juices can settle. It will be a lot more moist that way.
My mom like to sear her meat on the stove before putting it in the crock pot. I believe that may help keep the juices in too.
Great served with rolls and a green salad.
Recipe by: Becky