Tuesday, February 8, 2011

Pot Roast with Carrots

This is a our favorite Sunday meal!  It's cooks all day while we're at church.  I serve it with mashed potatoes and gravy.  I use the drippings from the roast, add water and beef bouillon and thicken it with a corn starch and water mixture.

3 1/2 pound beef roast
1 large onion, quartered
salt & pepper
garlic powder
3 bay leaves (optional)
baby carrots

Place the roast in the crockpot.  Season with salt and pepper, and a little bit of garlic powder.  Put 3 bay leaves on the roast.  Add the onion quarters.  Cook on high for 2 hours.  Add the baby carrots, and season with salt and pepper.  Turn down to low and cook for 6 - 7 more hours.  Use drippings to make gravy.

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