Pot Roast w/Carrots & Potatoes (SN)

38  ounces		Beef Round Eye Roast Lean Raw
6  pieces		Green Giant Russet Potatoes
16  ounces		Kroger Peeled Mini Carrots
1/2  cup		Chopped Yellow Onion
1/2  cup		Kitchen Basics All Natural Beef Broth
2  tablespoons		French's Reduced Sodium Worchestire Sauce
2  teaspoons		McCormick Grill Mates Montreal Steak Seasoning

Tip: Click on the ingredient links to learn the nutritional information for all the Pot Roast w/Carrots & Potatoes (SN) ingredients. The serving size for any ingredient in Pot Roast w/Carrots & Potatoes (SN) may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Spray a crock pot insert with nonstick spray.
Wash the potatoes and carrots.
Put the carrots in the bottom of the crock insert.
Quarter the potatoes and layer on top of the carrots.
Add in the onion, beef broth, worchestire sauce, and 1/2 tsp of seasoning.
Lastly put the roast on top of the vegetables and rub with the remaining 1 1/2 tsps of seasoning.
Set the crock pot on high for 2 hours and then turn down to medium for the remaining 4 hours. Remove the roast, allow to cool 10 minutes and then slice into 6 equal servings.