1 beef eye of the round
1 jar red cherry peppers (not hot), reserve liquid
1 cup baby carrots (or more)
1 onion, quartered
1 env. brown gravy mix (McCormick)
1 1/2 cups liquid - use reserved pepper liquid and add water to reach total

Brown roast on all sides. Place carrots in the bottom of a Crock-Pot with roast on top. Tuck quartered onion around it. Mix reserved pepper liquid and water to make 1 1/2 cups liquid and then whisk in gravy packet. Pour over roast and carrots.

Cook on LOW for 8 to 10 hours. During the last hour add the cherry peppers to the top of roast.

The carrots will have a wonderful, tart/sweet taste.

Submitted by: KJ