Roast

1 beef roast, 2-3 lbs.
8 new potatoes, halved or quartered
4 carrots or 1/2 bag mini carrots (regular carrots have more flavor)
1 large or 2 medium onions
1-2 stalks celery
2 cloves garlic, minced
1/2 tsp thyme
1 beef bouillon cube (optional)
pepper to taste

Scrape the carrots and clean the celery. Halve or quarter the potatoes. Mince garlic cloves and chop the onion in whatever size pieces you like. Place a layer of onion, carrots, potatoes, garlic and celery on the bottom of the slow cooker. Place the roast, fat side up on top of the vegetable layer. Place the rest of the vegetables on top of the roast. Add thyme, pepper and bouillon cube (only use if the roast does not have much fat). Cover and cook until done. *((fork tender)

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