CROCK-POT POT ROAST (Waterless)

3-4 pound pot roast, browned well on all sides (chuck, brisket, bottom round) 1 large onion, thinly sliced 1 package dehydrated onion soup mix Optional: Carrots cut into 3 inch lengths Small potatoes, peeled and cut in half If using carrots and potatoes, place then in the bottom of crock-pot. Cover with a layer of half the onion slices. Rub one side of the pot roast well with half the onion soup mixture. Place, rubbed side down, on the sliced onions in crock-pot. Sprinkle the remaining soup mix over the top of the roast. Cover roast with the remaining onion slices. Cover crock-pot. Cook on lowest setting for 8-10 hours. No MATTER HOW TEMPTING, DO NOT PEEK. DO NOT ADD LIQUID.

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