3 pounds boneless pot roast

6 large carrots, cut in 1 or 2-ich pieces

1 medium onion, chopped

1/2 cup consomme

1 tablespoon wine vinegar

1 teaspoon worcestershire sauce

1 garlic clove, quartered

1-in. bay leaf, quartered

1/2 teaspoon rosemary leaves

1/4 teaspoon thyme leaves

Place carrots and onions in the bottomm of the crockpot. Salt and pepper both sides of the roast and place it on top. Add the remaining ingredients. Roast on low about 8 hours, being careful to cook until the meat is just tender. You my roast it 3-4 hours on high if preferred. If gravy is desired, turn off the crockpot, drain the juice into a saucepan leaving the meat and vegetables to keep warm. Skim off fat from juice and thicken with flour or cornstarch. Feeds about 6 adults or two families of four with small children.