• 5-6 lb pot roast or rump roast
  • seasoned salt
  • 6-8 potatoes; pared and quartered
  • 1 cup of baby carrots or 6 carrots cut in 2 inch pieces
  • 4-6 medium yellow onions
  • 1 cup water
  • mustard
  • 2 teaspoons instant beef bouillon

1.  Cut and prepare potatoes, carrots, and onions.

2.  Season meat with seasoned salt.

3.  Place 1/2 of the vegetables in bottom of crockpot.

4.  Add meat.

5.  Place the rest of vegetables on top.

6.  In measuring cup add water and some mustard, if desired.

7.  Add beef bouillon to measuring cup.  Stir.

8.  Add measuring cup mixture to crock pot.

9.  Cover and cook for 6 to 7 hours on high or 9 hours on auto.

*1/2 way through I add a tad of water to keep it moist

10.  ENJOY YOURSELF!