Cut potatoes into large bite-sized pieces, and arrange them in the
bottom of a 5-quart crock pot. Layer the carrots on top of the
potatoes. Then one whole white onion.

Then place the meat on top of all that. Sprinkle basil, pepper and
one packet of dried onion soup mix over the top of everything.
Add about 4 cups water. Be sure to cover the potatoes and maybe
up to the carrots too.

Turn the crock on
Low,  and cook for 8-10 hours.
Perfected in Nashville by our Museum Curator,
it cooks in the crock while you're away, and you
come home to a great roast beef dinner.
3 to 4 pounds of beef roast
2 potatoes, peeled
1 pound bag of baby carrots
1 white onion, quartered
1 envelope of dry onion soup mix
1 teaspoon basil
Salt and pepper to taste
The Main Courses Chef presents ...
Country Pot Roast
at The Fatted Café
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The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania
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