Lucille's Pot Roast

• 2 small onions, cut into quarters
• 1 12 lbs new potatoes, halved
• 1 lb carrot, cut into 3-inch pieces
• 1 (4 -5 lb) boneless beef rump roast
• 2 teaspoons sugar
• 1 teaspoon dried oregano
• 12 teaspoon salt
• 12 teaspoon pepper
• 2 (10 1/2 ounce) cans condensed beef broth
• 1 (12 ounce) bottle beer
• 1 (1 ounce) envelope dry onion soup mix
• 2 garlic cloves

1. Combine onions, potatoes, and carrots in a 6-quart slow cooker.
2. Place roast over vegetables in slow cooker.
3. Combine sugar and next 3 ingredients; sprinkle over roast.
4. Combine broth and remaining ingredients, stirring well.
5. Pour broth mixture over roast (do not stir).
6. Cover and cook on HIGH 1 hour; decrease heat to LOW and cook 8 hours or until roast is tender.
7. Transfer roast to a cutting board; cut into large chunks, if desired.

onions, potatoes, carrot, boneless beef rump roast, sugar, oregano, salt, pepper, condensed beef broth, onion soup, garlic

Taken from www.food.com/recipe/lucilles-pot-roast-493483 (may not work)