Ingredients
1/4 cup water
4 medium red potatoes, cut in quarters
1 package peeled baby carrots
1 envelope onion soup mix, divided
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp dried thyme leaves
2 1/2-3 lbs boneless beef chuck pot roast
Preparation
Place water and three-fourths of the vegetables in the slow cooker. Reserve one table spoon onion soup mix. Sprinkle remaning 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 vegetables. Place remaining vegetables around pot roast; sprinkle vegetables with remaining onion soup mix. Cook on LOW for 8-9 hours or on HIGH for 5-6 hours until pot roast is tender.
