pot roast with carrots & potatoes

i don't use my slow cooker a whole lot, but it is the only way i make pot roast.  i've done dozens of variations on this recipe, & it's never come out bad!  i use a 6-quart slow cooker, but you can adjust the amounts to fit in whatever size you have.

2-4 pounds pot roast
5-6 small red potatoes, chopped into 1" pieces
1 pound baby carrots
1 onion, sliced thin {or 1 box lipton onion soup mix}
worcestershire sauce
salt & pepper
4-6 cups liquid {water, beef broth, coffee}

1. if your meat is frozen {which mine always is}, thaw it at least enough to be able to rub salt & pepper on it.  i generally put my roast in mostly frozen.

2. create a generous bed of potatoes & carrots {& onions, if desired} on the bottom of the slow cooker. leaving just enough room for your roast to sit in the middle.  salt & pepper them.

3. rub salt & pepper into your roast & set on top of the veggies.  {some recipes call for searing the outsides of the roast - i never do this & mine still comes out great, so it saves you time & a dirty pan!}

4. cover your roast with a generous sprinkling {about 1/4 cup} of worcestershire sauce {the one ingredient i never ever change}.  sprinkle on onion soup mix, if desired.

5. add liquid. usually, i use 1 cup coffee {don't know why, but it's good} & the rest water.  but i just made  it this week with only water, & you can also use beef broth instead.  use however much liquid it takes to cover the vegetables & half-way submerge the roast.

6. turn the slow cooker on.  cook on high heat for 3-4 hours if thawed, for 5-6 hours if frozen.  cook on low heat for approximately 2-3 hours longer.  i cook mine until it registers a temperature of 175F which is well-done, but it's never dry.  you can turn it down to "keep warm" until you're ready to serve it.