Pot Roast

(credit to Dad Blood & Lynda)

For a super delicious and tender roast, start the crock pot the night before and cook on LOW until dinner the next day

INGREDIENTS
1 big hunk of beef (chuck or rump roasts work well)
3/4 cup water
baby carrots*
potatoes, cut into chunks*
1 medium onion, cut into rings
1 package onion soup mix
8-10 garlic cloves, slivered

*the amount of carrots/potatoes depends on how big your crock pot is. Use enough to fill the sucker up

DIRECTIONS
1. Place a layer of potatoes, carrots and onion on the bottom of the crock pot.

2. With a steak knife, stab the roast all over the top and sides. Make the cuts deep enough to fit in the slivers of garlic. Stuff the holes with garlic. (If you want, at this point you can rub the roast with pepper or whatever seasonings you'd like--I don't usually do anything because the garlic and onion are enough flavor for us). Set in crock pot on top of veggies.

3. Fill the rest of the crock pot with carrots, potatoes and onions. If you have left over garlic slivers, toss these in, too.

4. Pour the onion soup mix over the top of the roast, then pour the water over the mix. Cover, and cook on LOW overnight. (8-10 hours on LOW otherwise, or 3-4 hours on HIGH if you're in a hurry). Serve with rolls.