Sunday Dinner Roast

SUNDAY DINNER ROAST WITH VEGETABLES

1 pound baby carrots

Salt and pepper

1 onion, chopped

3 to 4 pounds boneless beef roast

8 potatoes, peeled and chopped

2 teaspoon beef bouillon

Place vegetables in slow-cooker. Sprinkle with salt and pepper. Pour ½ cup water around sides. Place roast on vegetables. Rub bouillon on roast. Cook on high 4 to 5 hours or low 7 to 8 hours. Remove roast. Allow to cool 10 minutes. Slice roast. Serve with vegetables.

Dutch Oven Roast Variation: Follow the recipe for Sunday Dinner Roast with Vegetables, but spread 2 cans cream of mushroom soup and 1 16-ounce container sour cream over roast. Cook as directed. While roast is in slow-cooker, use a fork and knife to cut roast into smaller chunks.

Tip: The best cuts of beef to use in a slow-cooker are less expensive cuts like brisket and chuck. These cuts need to cook long and slow to have the best flavor and be very tender. Steaks and other expensive cuts of meat do not do as well in a slow-cooker.

— "Slow-Cooker Cookbook," by Debbie G. Harman