March 8, 2015.
Recipe # 67.

                                                        Beef Roast and Vegetables

3-5 Pound Lean Beef Roast.
6-8 Large Carrots; cut into chunky pieces.
1 Onion; chopped.
2-3 Cloves of Garlic; chopped.
5-6 Large Potatoes; peeled and cut into wedges.
1 Pound Frozen Cut Green Beans.
1-2 Cans Reduced Fat and Sodium Cream of Mushroom Soup.
1-2 Cans of Water.
Seasoned Salt Substitute to taste.
Pepper to taste.

Put the Carrots and Potatoes into the Crock-Pot and season them.
Add in the Green Beans and season them.
Season the Roast and put it in on top of the Vegetables.
Add in the Onions and Garlic.
Pour the Soup and Water on all of this.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.