January 18, 2015.
Recipe #18.

                                                    Sunday Beef Roast and Vegetables

3-4 Pound Lean Beef Roast.
5-6 Large Carrots, cleaned and cut into chunky pieces.
5-6 Large Potatoes; peeled and cut into wedges.
1 Small Onions; peeled and chopped.
2-3 Cloves of Garlic; peeled and chopped.
3 Reduced Sodium Beef Bouillon Cubes.
1 Reduced Fat and Sodium Cream of Mushroom Soup.
1-2 Cans of Water.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and put the Carrots and Potatoes into the Crock-Pot.
Season and put the Roast in on top of these vegetables.
Put the Onion, Garlic and Bouillon on top of all of this.
Add in the Water.
Cover and cook on Low for 10-12 hours or on High for 5-6 hours.