September 20, 2015.
Recipe # 263.

                                                            Sunday Roast Beef

3-4 Pound Lean Chuck Roast.
5-6 Large Potatoes; peeled and cut into wedges.
6-8 Large Carrots; cleaned, cut in half lengthwise and cut into chunky pieces.
1 Onion; chopped.
2-3 Cloves of Garlic; chopped.
Seasoned Salt Substitute to taste.
Pepper to taste.
2-3 Low Sodium Beef Bouillon Cubes.
2-3 Cups of Water.

Put the Potatoes and Carrots into the Crock-Pot.
Season lightly.
Season the Roast on both sides and lay it on top of the Vegetables.
Add in all of the other ingredients.
Cover and cook on Low for 8-12 hours or on High for 4-6 hours.

Roast Beef was a Sunday Meal we had when I was growing up. That and Fried Chicken were the Sunday Meals my mother made most often. I loved the Fried Chicken and liked the Roast Beef. Now I love both of them pretty much equally. When my mother made this she would cook it for hours on the stove with a lot of attention. Now you can put it on in the morning, let it cook all day in the Crock-Pot ; with no attention. A lot easier! Try this it's delicious!