2largeonions, quartered (yellow, sweet yellow or white)
3clovesgarlic, peeled and sliced
8largecarrots, peeled, cut into 2 inch pieces
3 lbs.Yukon gold potatoes, halved (you can use red creamer potatoes instead)
6cups water or beef broth see recipe notes
salt and pepper, to taste
Instructions
Preheat oven to 325Fº or turn slow cooker to low temperature for 6 hours
Peel and slice garlic cloves; set aside
3 cloves garlic
Using the tip of a sharp knife, cut several slits into the roast; insert a slice of garlic into each slit
Place roast in roasting pan/slow cooker
4 lb. chuck or rump roast
Add broth
6 cups water or beef broth
Place onions, potatoes and carrots on the meat
2 large onions, 3 lbs. Yukon gold potatoes, 8 large carrots
Sprinkle a package of dry onion soup mix over meat and vegetables
1 pkg. dry onion soup mix
Add more water or beef broth (enough to cover the vegetables)
Cook on low for at least six hours until meat and vegetables are tender; salt and pepper to taste
salt and pepper
Notes
Add enough broth or water to cover the roast and vegetables; this amount will vary depending upon the size of roast, the pan and amount of vegetables
Yukon gold or red creamer potatoes hold up best in the low and slow cooking process; you can use russets, just add them halfway through the cooking process (after the roast has cooked about 3 hours)
If you start the crockpot in the morning and can't add the carrots/potatoes after three hours, don't worry about it. Just put everything in the crockpot and make sure there's plenty of liquid...it will all be ready when you get home!