Ingredients

• 1/4 cup water
• 4 medium red potatoes, cut in quarters
• 1 medium onion, cut in quarters
• 1 package (16 oz) peeled baby carrots
• 1 envelope (1 oz) onion soup mix, divided
• 1/4 tsp each of salt, pepper and dried thyme leaves
• 2.5-3 lbs boneless beef chuck pot roast

Directions

1. Place water and 3/4 of the vegetables in the lined slow cooker. Reserve 1 tbsp onion soup mix. Sprinkle remaining onion soup mix over vegetables, stir gently to coat evenly. Sprinkle and rub salt, pepper and thyme over the pot roast. Place pot roast on top of the vegetables. Place remaining veggies around the pot roast. Sprinkle veggies with remaining onion soup mix.

2. Cook on low for 8 to 9 hours or on high for 5 to 6 hours, until pot roast is tender

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