3-4 lb. boneless beef pot roast
2 onions, sliced
2 bay leaves (optional)
1 t. rosemary
1 t. dried oregano
1 t. dried thyme
2 garlic cloves, minced
2 c. beef broth (or 2 c. water & 2 T. beef base)
2 lbs. red or russet potatoes, scrubbed and cut in half
8 carrots, cut into 1 1/2 in. thick pieces
Salt & pepper (or Montreal Steak Seasoning)
Place rump roast in a large crock pot. Place cut up vegetables all around the roast. Pour water or beef base on top of the roast and vegetables. Sprinkle seasonings on top of pot roast. Cook for 4-5 hours on medium heat or until tender. Serve warm. You can use the leftover sauce to make into beef gravy.
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