MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Dirty Dave's Crockpot Chuck Roast Dinner
 Categories: Beef, Vegetables, Herbs, Potatoes
      Yield: 6 servings

      3 lb Beef chuck or arm roast;
           - well marbled, trimmed
      3 lg Idaho potatoes; peeled
           - (2-1/2 to 3 lb)
      1 lg Onion; peeled
     18 oz Bag "baby" carrots
      2 oz Env onion soup mix
           Salt & pepper
           Garlic granules or powder

  Assemble the ingredients. Salt and pepper the roast as it sits on
  the countertop. Sprinkle some garlic granules over it if you wish.

  Peel the potatoes and slice them on your mandoline or with a sharp
  knife into even slices. Line the bottom of your Casserole Crockpot
  with the sliced spuds.

  Center the roast on the bed of potatoes and spread the "baby"
  carrots around the perimeter. Open the envelope of onion soup mix
  and sprinkle over the beef.

  Set your mandoline to a thin slice setting and slice the onion,
  covering the top of the roast.

  Place the lid on the crockpot and set the temperature. High if you
  are making this for Sunday's noon meal or low if you are going to
  work and want supper ready when you come home.

  UDD NOTES: I have added fresh mushrooms (both sliced and whole) to
  this quite successfully. I have also used a medium sized turnip in
  place of one of the potatoes.

  Uncle Dirty Dave's Kitchen

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