I love crock pot bags - here is a recipe

Pot Roast!!!!!


Ingredients:

1 pot roast, about 3 pounds, chuck arm or shoulder, bottom round, or similar cut
1/2 cup chopped yellow onion - I like Mayan or Vidalia
3/4 cup organic beef broth (there is a lot in one of those "boxes" you get from the store and if you are not going to use it right away, freeze it.)
3 tablespoons quick-cooking tapioca, optional
1 tablespoon Worcestershire sauce
1/2 teaspoon dried crumbled leaf thyme
1/2 teaspoon crushed rosemary
1 teaspoon crushed dried oregano
1 teaspoon ground cumin
3 medium cloves garlic, minced

Add a healthy dose of McCormick's Grill Mates Montreal Steak Seasoning (this is a TOTAL staple in my kitchen)


Trim beef roast of excess fat and cut to fit crockpot, Line your crockpot with Crockpot Liners from Reynolds Wrap. Combine all remaining ingredients; pour over the roast. Cover and cook on LOW for 8 to 10 hours. Skim excess fat from gravy . Serve roast sliced with gravy, with potatoes or hot cooked rice or Schar Gluten-Free Pasta - it is the BEST. As you can see, I used sticky rice.
Serves 8.

Note: If you don't use the tapioca and want to thicken the juices, pour the broth into a saucepan and bring to a simmer. Reduce by about 1/4 then gradually add a smooth mixture of 1 tablespoons of potato starch and about the same amount of cold water. I stir the starch and water mixture in slowly until the mixture is thickened.