MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Dirty Dave's Crockpot Chuck Roast Dinner
Categories: Beef, Vegetables, Herbs, Potatoes
     Yield: 6 servings

     3 lb Beef chuck or arm roast;
          - well marbled, trimmed
     3 lg Idaho potatoes; peeled
          - (2-1/2 to 3 lb)
     1 lg Onion; peeled
    18 oz Bag "baby" carrots
     2 oz Env onion soup mix
          Salt & pepper
          Garlic granules or powder

 Assemble the ingredients. Salt and pepper the roast as it sits on
 the countertop. Sprinkle some garlic granules over it if you wish.

 Peel the potatoes and slice them on your mandoline or with a sharp
 knife into even slices. Line the bottom of your Casserole Crockpot
 with the sliced spuds.

 Center the roast on the bed of potatoes and spread the "baby"
 carrots around the perimeter. Open the envelope of onion soup mix
 and sprinkle over the beef.

 Set your mandoline to a thin slice setting and slice the onion,
 covering the top of the roast.

 Place the lid on the crockpot and set the temperature. High if you
 are making this for Sunday's noon meal or low if you are going to
 work and want supper ready when you come home.

 UDD NOTES: I have added fresh mushrooms (both sliced and whole) to
 this quite successfully. I have also used a medium sized turnip in
 place of one of the potatoes.

 Uncle Dirty Dave's Kitchen

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