2 to 4 lb. arm roast, chuck roast
5 to 6 med. potatoes, peeled & chopped into bite-size
5 to 8 carrots, peeled & sliced
1 med. onion, quartered
2 stalks celery, cut into 6 inch lengths
1/2 to 1 c. water
Salt & pepper to taste

Place 1/2 of vegetables on bottom of crock pot. Place uncooked remaining vegetables on top of salted and peppered roast. Pour water around edge of meat onto vegetables. Cook covered on low for 8 hours or until meat is tender. Remove meat and vegetables. Thicken juices. Serve with biscuits. This is 6 year old David's favorite meal. He does away with any leftovers before bedtime.