My Favorite Pot Roast

• 1 whole Pot Roast (around 3 Pounds)
• 4 pinches Onion Salt
• 4 dashes Black Pepper
• 4 dashes Ground Thyme
• 3 cups Baby Carrots, Chopped In Half Diagonally
• 6 whole Red Potatoes, Sliced Into Wedges
• 1 envelope Dry Onion Soup Mix (like Lipton, 1 Ounce Packet)
• 10 ounces, weight Can Of Cream Of Celery Soup
• 10 ounces, fluid Water (re-fill The Soup Can)
• 2 Tablespoons Worcestershire Sauce
• 1 loaf Bread

1. Get out a large saute pan and spray with cooking spray, heat the pan to medium.
2. Coat the pot roast with onion salt, ground pepper and thyme and rub into the surface of the roast.
3. Brown all sides of roast in the heated saute pan.
4. In the meantime, cut your carrots in half diagonally (I used about 3/4 small bag of baby carrots) and cut your 6 red potatoes into wedges.
5. When your roast has been browned, put it into your slow cooker.
6. Add carrots and potatoes, then dry onion soup mix, cream of celery soup, worcestershire sauce and water.
7. Stir to blend.
8. Set timer to cook on low for 6 hours or more.
9. When its done, the roast should be tender and you should be able to pull it apart with a fork.
10. I love to put the meat in the bottom of each bowl, sprinkle with a little worcestershire sauce, then spoon on the veggies and gravy and mix.
11. Make sure you have plenty of bread to sop up the goodness!

onion salt, black pepper, thyme, carrots, red potatoes, onion soup mix, cream of celery, water, worcestershire sauce, bread

Taken from tastykitchen.com/recipes/main-courses/my-favorite-pot-roast/ (may not work)