This recipe got put off longer than I thought because I didn't read the recipe well enough. Made this on a crazy busy day when I knew I was going to be away from my house for a long time. It was perfect to come home to. My house smelled great, and dinner was ready to dish up.
1 boneless Beef Roast
Dash of Seasoned Salt
Dash of Pepper
Dash of Garlic Powder
1 cup Italian Salad Dressing
1/2 cup Water
1 tablespoon browning sauce (optional)
2 medium Carrots (cut into 2 inch pieces)
2 medium Potatoes (cubed)
1 small Onion (cut into chunks)
1 small Green Pepper (cut into chunks)
Sprinkle one side of the roast with seasoned salt and pepper.
Sprinkle one side of the roast with garlic powder.
Cover and refrigerate overnight.
In a slow cooker, combine salad dressing, water and if desired, browning sauce.
Add Carrots and Potatoes, toss to coat.
Add Roast and coat with sauce.
Top with Onions and Green Pepper.
Cover and cook on low until the meat is tender, 8-9 hours.
Note - I added an 8 oz package of pre-sliced mushrooms to my recipe. I thought it needed more veggies...