1 beef chuck roast (blade in or boneless)
3 large carrots peeled and cut into bit size pieces
3-4 white potatoes peeled & cut into quarters
2 medium onions cut & quartered
Salt, pepper, garlic powder & rosemary
Corn Starch for thickening gravy
Place vegetables in crock pot with 1 cup water. Add roast and sprinkle top with salt, pepper, garlic powder and rosemary. Cook on high about 8 hours. Remove vegetables from crock pot and pour off liquids to separate pan to make gravy. Beef will be fall apart tender so remove carefully from crock to meat platter.