Crock pot!

A warm family favorite! Roast dinner in the crock pot!

1 Chuck Roast

8-10 Yukon gold baby potatoes, skins on (or whatever you like)

2-lb. bag carrots, peeled (you can use baby ones if you like)

1 large onion, cut in 1/2 rings

GRAVY:

1-15oz can tomato sauce

1 ts. Worcestershire sauce

1 t. salt 1/4 ts. pepper

1 Tb. brown sugar

Lightly spray your crock pot with Pam, salt and pepper your roast and place it in the crock pot. Place peeled carrots over the top, onions, and washed whole potatoes. Pour about 2" of the tomato sauce down into the crock pot, trying not to cover the potatoes if possible. This allows you to mix the other ingredients in the can of sauce, saving clean up! In the remaining tomato sauce put Wors. sauce, salt, pepper and brown sugar and stir. Pour down into the crock pot. Cook on High for 5 hrs. -8hrs. Remove vegetables and meat, if you wish the "gravy/sauce" to be thicker add 1 T. flour or Corn Starch to 1/4 C. warm water or warm sauce in a small bowl. (I use a small jar that I kept the lid for to shake it in). Pour into sauce and stir in, and put the lid on the crock pot and leave on High for about 15 mins. to thicken it! Add some warm Italian or Wheat bread and you have a good dinner waiting for you!

For good Stew later in the week cut up all the remaining leftovers (if there are any, you only need a small amount of meat left for this), add remaining gravy, add 1 can sweet peas, 1 can corn, add 1 can of diced potatoes in the can if you are short on potatoes, 1 can tomato soup, 1/2 soup can water, 1/2 t. Rosemary, 1 clove of garlic or 1/4 ts. dry garlic, 1/2 ts. salt, 1/4 ts. pepper, and simmer in the crock pot for 3-4 hrs. or on the stove top for an hr. Bake some canned biscuits and you have Stew and Biscuits!