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.
