2 1/2 lb beef roast (shoulder or chuck)
2 to 3 potatoes
1 large onion
1 medium green pepper, seeded
10 to 12 baby carrots
seasoned salt (Lawry's)
pepper
pinch kosher salt
granulated garlic
1/2 cup water
Worcestershire sauce (optional)

Wash and cube potatoes, for even cooking make sure they are all about the same size (medium to large cubes). Throw them in the bottom of the crock. Peel onion, cut into large pieces (cubes work best, they will fall apart as they cook). Place on top of potatoes. Slice green pepper in wide strips. Put them on top of onion, add baby carrots.

Season (rub) beef roast on both sides using seasoned salt, pepper, kosher salt (pinch) and garlic. Place in the Crock-Pot on top of vegetables.

Pour 1/2 cup water around the roast. Sprinkle with Worcestershire sauce, if desired. Very little is needed to add flavor.

Cook on LOW for 6 to 8 hours or until done.

Submitted by: Corinna S. Varilek