2 cups water
1/2 sliced red bell pepper
1/2 sliced green bell pepper
1/2 small onion thinly sliced
2 packets of gravy mix
1 small bag of baby carrots
4 medium sized potatoes peeled and quarters
salt and pepper to taste
In a crockpot, add water and gravy mix. Stir. Add about half of the red and green peppers, onion, carrots and potatoes. In a large skillet, brown the roast. Sprinle with salt and pepper. Place in crockpot on top of the vegetables. Add the remaining vegetables on top and turn the slow cooker to high for about 5 hours and then turn it to low until ready to serve.
Gravy: When roast is done, use the liquid from the crockpot to make gravy. Pour into a skillet and heat until boiling. Mix cornstarch (about 2 tablespoonfuls) and water together in a separate bowl and mix well until a liquid. Pour slowly into the skillet, stirring constantly until the liquid thickens into a desired consistency.
