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Put the roast in the crock pot.
Turn crock on high.
Add water to cover the meat.
Beef bullion- there should be a jar of bullion
in the fridge, on the door. It’s like paste. If
it’s full, add 3/4/ most of the jar. If it’s
almost full, add all of it. Send me a text if
you’re not sure. Drop it by the small spoonful
in random parts of the water so it dissolved
evenly.
Add a bag of small carrots or whatever type we
have in fridge(check each to ensure they are
good. Some in the bag might be icky) Wash them
off too, they might feel a bit slimy. If they’re
dry, that’s no biggie. Use them up.
Wash 4-5 big potatoes and cut in to quarters.
Add to pot.
Cut 2-3 onions and quarter them. Throw in.
Sprinkle lawrys over the top of the veggies,
not too much or you’ll ruin the roast. It’ll be
too salty. Add a splash of pepper too.
Put lid on.
The longer it cooks, the more tender the meat
will be.
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