Pot Roast

What a great Sunday dinner!   We love coming home from church to the smell of a pot roast cooking.  If I'm on top of my game I'll have remembered to get the bread machine going also.  My pot roast recipe is pretty simple.  It changes/adjusts depending on what I have on hand.  Usually my roast is frozen (because I don't often remember to think about those things the night before).  I've read that cooking frozen meat in the crock pot is frowned against because it might not get hot enough fast enough and/or it doesn't turn out as yummy, but I've never had a problem with it. 

Pot Roast

1. Stick the roast in the crock pot, add some carrots, potato chunks and some onion.  I just fill the pot up (about 2/3 full), but we usually end up with more veggies than meat.  So either I always make too much, or we just like the meat better than the potatoes and carrots.
2. Top it off with some sort of seasoning and a little bit of water.   Either a onion soup mix packet, or a beef gravy packet or today's choice was a beefy onion soup mix packet.  I've said it before, and I'll say it again.  I'm not too smart with spices, so I like these packets as a simple and easy way to add flavor.
3. Cook the meat on for 4 hours on high or 8 hours on low.  I check the meat temperature when we get hungry and it is usually plenty warm and falls apart easily so I know its done.