2 lb Roast
6 Potato; halved
3 Onion; peeled and quartered
4 Carrots; cut into 2" length
1/2 c Water
I, too, love knowing that my dinner is already cooking even on days
that I don't work (outside the home, that is!). I have fallen into
the trap of making two recipes over and over. One or the other is
always simmering when out-of-town guests are expected. (My husband's
family is notorious for showing up later than expected. Crock pot
meals are fabulous for times when you don't know when dinner will be
served!) Put the veggies on the bottom and the meat on top. Season
meat with salt and pepper. Pour water over all. Simmer all of the
above on low all day. Sometimes I add an envelope of onion soup mix
or a small can of whole tomatoes for a variation. The meat falls
