| | Directions | | Sprinkle the roast with the salt and pepper. Place half of the vegetables in the bottom of crock; top with the roast, then add the remaining vegetables and beef broth. Cook covered on low for about 8 hours. |
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| Ingredients | | - |  | 3 pounds rump or chuck roast |
| - | | 3 potatoes, quartered (medium) |
| - | | 3 carrots, cut into 2 inch pieces (medium) |
| - | | 2 onions, halved (medium) |
| - | | 1/2 cup beef broth |
| - | | 1 teaspoon Salt |
| - | | Pinch of freshly ground black pepper |
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