Mom's Pot Roast (in the Crock Pot)

Easy and yummy. Especially with egg noodles.

• 3-4 medium potatoes, unpeeled, cut in 1/4” slices
• 3 carrots, cut in 2” pieces
• 3 small onions, cut in 1/4” slices
• 1 (4 lb.) bottom round or rump roast
• 1/2 teaspoon salt
• 1/8 teaspoon finely ground black pepper
• 1 can (10 1/2 oz.) condensed beef broth

Place all ingredients in Crock Pot, in order listed. Cover. Turn heat control to low; cook 8-10 hours or until meat is done. Remove meat and vegetables to platter, cover with foil, keep in a warm place. Thicken remaining juices to make gravy.

Serve with egg noodles and a salad.

Makes 6-8 servings.