5-6 potatoes peeled and cut up into 2 inch cubes.
(If really low on time, they have pre-peeled potatoes in a can! I know, I know, but they taste pretty good.)
1 bag of baby carrots
1 medium to large onion sliced in rings
1 or two cans of beef broth
Roast (chuck, shoulder any kind will do, I usually opt for the smaller ones and put more carrots in ours)
Spices: salt, pepper, paprika, oregano or whatever you want to experiment with...
Layer: carrots first, potatoes, then the roast with the onion rings.
Pour beef broth over all.
Sprinkle the roast and onions with salt, pepper, and spices.
Cook on low for 8 hrs. or high for 6 hrs. or until the meat is very tender and falls apart.
Enjoy!
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