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BEEF ROAST WITH VEGETABLES




List of Ingredients



• 3 3 1/2 POUND BEEF ROAST
  
• SALT AND PEPPER TO TASTE
  
• 1 LARGE ONION, QUARTERED OR SLICED
  
• 6 CARROTS, CUT INTO 1" PIECES
  
• 6 MEDIUM POTAOTES, QUARTERED AND HALVED
  
• 1/2 CUP WATER
  
• COOK AT:
  
• LOW: FOR 9 TO 10 HOURS
  
• HI: FOR 5 TO 6 HOURS
  
• AUTO: FOR 7 TO 8 HOURS
  






Instructions



1. IF DESIRED, BROWN ROAST IN SKILLET OVER MEDIUM HEAT BEFORE PLACING INTO STONEWARE COOKING POT. SEASON AS DESIRED. PLACE VEGETABLES AROUND ROAST. ADD WATER.
   
2. PLACE POT INTO HEATING BASE, COVER AND COOK AT DESIRED HEAT SETTING FOR TIME GIVEN OR UNTIL MEAT AND VEGETABLES ARE TENDER. ( MEAT THERMOMETER SHOULD READ 170° FOR WELL DONE). REMOVE ROAST AND VEGETABLES.
   
3. THICKEN JUICES WITH MIXTURE OF 2 TABLESPOONS CORNSTARCH AND 2 TABLESPOONS WATER IF DESIRED. SET CONTROL TO HI AND SLOWLY STIR MIXTURE INTO JUICES UNTIL THICKENED.
   
4. 6 SERVINGS