Crock Pot Roast

For best results with this recipe, rub the roast with the herbs and place in refrigerator for about 12 hours before cooking. If you could not do that, then you can just do it all at once.

1 tsp dried oregano
1/2 tsp onion salt
1/2 tsp pepper
1/2 tsp caraway seeds
1/4 tsp garlic salt
1 3-4lb beef roast
6 med carrots cut into large chunks
3 small onions cut into large chunks
1 C celery cut into chunks
1 1/2 C beef or vegetable broth

1. Put vegetables in Crock. Add the rubbed roast and broth.

2. Cook on high for 2 hours, and switch to low for 6 hours. Pull meat and vegies out of Pot and put them on a serving dish.

3. Pour strained broth into a saucepan and whip into gravy.

4. Serve gravy over roast and vegetables. Mashed potatoes also go well with this.

Servings: 8