Recipe

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• 1/4 cup water
• 4 medium red potatoes, cut in quarters
• 1 medium onion, cut in quarters
• 1 (16 oz) package peeled baby carrots
• 1 (1 oz) envelope onion soup mix, divided
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/4 tsp dried thyme leaves
• 2 1/2-3 lbs boneless beef chuck roast

• 1 Place water and three-fourths of the vegetables in the slow cooker.
• 2 Reserve 1 tablespoon onion soup mix. Sprinkle remaining onion soup mix over vegetables; stir gently to coat evenly.
• 3 Sprinkle and rub salt, pepper, thyme over the pot roast. Place pot roast on top of vegetables.
• 4 Place remaining vegetables around pot roast; sprinkle vegetables with remaining onion soup mix. Place lid on slow cooker.
• 5 Cook on low for 8 to 9 hours OR on high for 5 to 6 hours until beef is tender.
• 6 Carefully remove lid to allow steam to escape. Serve food directly from slow cooker.