2-2 ½ lb pot roast
Salt, pepper, garlic and thyme to taste
8 small potatoes
1 cup cut carrots
1 large onion cut into large chunks
1 pepper cut into big pieces
1 c. beef broth

Rub the pot roast with the herbs and place in the crock pot. Add the vegetables and the broth. Cook for 8-10 hours and serve with rice, rolls and salad. For a thicker gravy, add cornstarch and cook at a higher heat.

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