1 beef pot roast
2 cups water
2 beef bouillon cubes
baby carrots
chopped celery
white onion (chop into large chunks)
cubed potatoes
1 large bell pepper, cut into long slices (I used yellow)
Lawry's seasoned salt, to taste
onion powder, to taste
black pepper, to taste

Put beef pot roast in Crock-Pot and add water, bouillon cubes and vegetables (except bell peppers) to the bottom. Season the top of the roast. Finally, place sliced bell peppers on top of the roast.

Cook on LOW for 8 hours.

Submitted by: Cheryl