1 (2-3) pound boneless beef chuck pot roast
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon cooking oil
4 medium carrots peeled and cut crosswise into 3 inch pieces. ( I used whole fresh baby carrots I didn't count I just tried to use as many that would be equal to 4 regular sized carrots.)
3 medium potatoes unpeeled cut into quarters
2 medium or 1 large onion cut into wedges
2 tablespoons quick cooking tapioca
1 cup bottled French salad dressing
1/2 cup beef broth
1 clove garlic minced
Trim some of the fat from beef; ( It was my choice to leave some fat on, to insure tenderness and flavor.) Sprinkle with salt and pepper. Brown roast on all sides in hot oil in a large skillet.
Place carrots, potatoes, and onions in a 5 to 6 quart slow cooker. Sprinkle with tapioca. Place roast on vegetables. Combine salad dressing, broth, and garlic; pour over roast and vegetables.
Cover and cook on low-heat setting for 9 to 10 hours or on high heat setting for 4 1/2 to 5 hours.
( I cooked on high for first 90 minutes then set to low. Roast was done in 7 hours.)
Transfer beef and vegetables to a large serving platter. Serve beef and vegetables with the cooking liquid.
Makes approximately 8 servings.
Source; Slow Cooker Favorites a Better Homes and Gardens Special Interest Publicationhttp://missmamievioletskitchen.blogspot.com/
This was really good. Had excellent flavor.