1 roast (4-6 lb)
2 large onions
2 lb. carrots
2 lb. small red potatoes
1/4 c. dried mushroom pieces
1-2 tsp. salt (optional)
1-2 tsp. garlic powder
1-2 tsp. Italian seasoning
7-8 beef bouillon cubes
2-4 Tbsp. cornstarch (optional - to thicken gravy)
1-2 c. water
Quarter the onions and put in the bottom of a 7-quart crock pot.
Add mushroom pieces...
... and potatoes (you can cut them in half or quarter them if you like, but I prefer to leave them whole).
Peel carrots and cut into 2-inch chunks.
Put in Crock Pot with other vegetables.
Add bouillon cubes, garlic powder, Italian seasoning, salt (if desired) and cornstarch (use more cornstarch for a thicker gravy and less for a thinner sauce).
Place roast on top of veggies and add water.
Cook on low for approximately 8 hours, until roast is cooked
(check internal temperature with a meat thermometer).
Serve as is, or with warm rolls and a green salad.