If the roast is too large to fit in your slow cooker, cut it to fit.
1 (3-to 4-pound) free-range beef roast Celtic salt and pepper to taste
1 pound carrots, quartered
4 or 5 potatoes, peeled, halved
⅓ onion, chopped
1 tablespoon (about) white or wine vinegar
1 tablespoon fresh thyme, or 1 teaspoon dried
Brown all sides of the roast in a large heavy saucepan, seasoning with salt and pepper. Remove from heat. Pour ⅓ cup water into a slow cooker. Layer the carrots, potatoes, and onion in the cooker. Place the roast on top of the onion layer. Drizzle the vinegar and sprinkle the thyme over the roast. Cook on High for about 6 hours. Serve with rolls or bread.
Yield: 8 to 12 servings
Adapted from a recipe found on SeedsofKnowledge.com