October 11, 2015.
Recipe #284.

                                                          Beef Roast with Root Vegetables

3-5 Pound Beef Roast.
5-6 Large or 8-10 Small-Medium Red Potatoes; peeled and cut into wedges.
5-6 Large Carrots; or Several Multi-Colored Carrots; cleaned and cut into circle slices or left whole if small.
1 Onion; chopped.
2-3 Cloves of Garlic; chopped.
2-3 Low Sodium Beef Bouillon Cubes.
1 Packet Natural Brown Gravy Mix.
2 Cans Reduced Fat and Sodium Beef Broth.
Seasoned Salt Substitute to taste.
Pepper to taste.

Put all of the Root Vegetables into the Crock-Pot.
Season the Roast and lay it on top of them.
Add in the Onion and Garlic on top of the Roast.
Mix together the Gravy Mix and the Beef Broth.
Pour this mixture over the Roast and around edge to keep the Onion and Garlic on top.
Cover and cook on Low for 8-12 hours or on High for 4-6 hours.