| | Directions | | Peel potatoes, carrots and onions. Cut potatoes in half and cut carrots and onions in quarters. Slice celery stalks into 2" pieces. Place half of the vegetables across the bottom of crock pot. Rub salt and pepper all over roast. Place roast in crock pot over vegetables. Place remaining vegetables around roast and add bay leaf and bouillon cubes. Pour water and Worcestershire sauce over ingredients. Cover and cook on low for 10 to 12 hours. |
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| Ingredients | | - |  | 3 potatoes (medium) |
| - | | 3 carrots (medium) |
| - | | 2 onions (medium) |
| - | | 3 stalks celery |
| - | | 1 teaspoon Salt |
| - | | 1/4 teaspoon pepper |
| - | | 1 bay leaf |
| - | | 1 pot or rump roast (3 to 4 3 lb ) |
| - | | 3 beef bouillon cubes |
| - | | 1/2 cup water |
| - | | 1 tablespoon Worcestershire sauce |
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