Pot roast #1

Yield: 6 Servings

Measure Ingredient
2 pounds Roast
6 \N Potatoes; halved (no need to peel)
3 \N Onion; peeled and quartered
4 \N Carrots; cut into 2\" lengths
½ cup Water

Date: Fri, 29 Mar 1996 00:37:33 -0500 From: BobbieB1@...

I, too, love knowing that my dinner is already cooking, even on days that I don't work (outside the home, that is!). I have fallen into the trap of making two recipes over and over. One or the other is always simmering when out-of-town guests are expected. (My husband's family is notorious for showing up later than expected. Crock pot meals are fabulous for times when you don't know when dinner will be served!) Put the veggies on the bottom and the meat on top. Season meat with salt and pepper. Pour water over all.

Simmer all of the above on low all day. Sometimes I add an envelope of onion soup mix or a small can of whole tomatoes for a variation. The meat falls apart and is wonderful!

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