1 2-1/2- to 3-pound boneless beef chuck pot roast
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon cooking oil
4 medium carrots, peeled and cut crosswise into 3-inch pieces
3 medium potatoes, quartered
2 medium onions, cut into wedges
2 tablespoons quick-cooking tapioca
1 cup bottled French salad dressing
1/2 cup canned beef broth
3 cloves garlic, minced
Recipe
1. Trim fat from beef; sprinkle with salt and pepper. Brown beef roast on all sides in hot oil in a large skillet.
2. Place carrots, potatoes, and onions in a 5- to 6-quart slow cooker. Sprinkle with tapioca. Place roast on vegetables. Combine salad dressing, broth, and garlic; pour over roast and vegetables.
3. Cover; cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours.
4. Transfer beef and vegetables to a large serving platter. Serve cooking liquid with beef and vegetables.