Pot Roast
from the kitchen of: Laura Brown

3-4 lbs chuck roast
4 med sized potatoes, cubed
4 med sized carrots, sliced, or 1 lb baby carrots
2 celery ribs, sliced thin, optional
1 envelope dry onion soup mix
3 cups water

1. Put vegetables and potatoes in slow cooker
2. Pat dry onion mix onto roast and place in cooker
3. Mix water with 1 tsp kitchen bouquet (I use Tony Sacherays "More Spice"), 1/2 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder and pour over roast and vegetables.
4. Cover and cook on Low for 6-8 hours

The seasoning with the water is optional but I think it really adds a lot of flavor. You can modify the recipe by mixing the water and onion soup mix and simply pouring that over the roast instead.