4 medium carrots, peeled and cut crosswise into 3 inch pieces
3 medium potatoes, quartered
2 medium onions, cut into wedges
2 Tbl. quick cooking tapioca
1 Cup bottled French salad dressing
1/2 Cup beef broth
3 cloves garlic, minced
Instructions
Trim fat from beef, sprinkle with salt and pepper. Brown roast on all
sides in hot oil in large skillet. Place carrots, potatoes, and onions in
a 5 to 6 quart slow cooker. Sprinkle with tapioca. Place roast on
vegetables. Combine salad dressing, broth and garlic. Pour over
roast and vegetables.
Cover. Cook on low setting for 9 to 10 hours or on high for 4 to 5
hours. Transfer beef and vegetables with cooking liquid.
NOTE- Buy a quality roast from Fresh Market. The Publix chuck roast took too long to cook and lost its flavor.
