Beef Pot Roast

Ingredients:

4 medium peeled and quartered potato(es)

4 medium (cut into thirds) carrot(s)

1 large (cut in chunks) onion

3 lb. rump or chuck roast

2 cans (10 oz. ) French onion soup

1 1/2 c. water

1 chopped clove of garlic

Directions:

Place potatoes and carrots in bottom of slow cooker. Place roast on top of vegetables. Combine soup, water and garlic. Pour over roast. Cover; cook on low for 7 - 10 hours.

Yield: 8-10 servings
Serving Size: One serving is 1.5 oz meat/ meat alternate and 1/4 cup vegetable for a 3 - 5 year old at lunch/supper.