I’m sure you all have a pot roast recipe that you use all the time so here is mine. It’s super easy and super yummy! This recipe came with the first crock pot we bought.
3 medium potatoes, thinly sliced (I use about 4 because Courtney loves potatoes and I leave the skins on for the extra vitamins!)
2 large carrots, thinly sliced (I use baby carrots instead)
1 onion, sliced
salt and pepper
3 – 4 pound brisket, rump or pot roast
1/2 cup water or beef broth
Layer vegetables in the bottom of your crock pot. Add liquid. Place roast on top of veggies and sprinkle with salt and pepper (you can also sprinkle with an envelope of onion soup mix for a different taste). Cook on low for 10 – 12 hours or on high for 5 – 6 hours.