- 1 bag (16 oz.) baby carrots
- 4 to 6 russet potatoes, peeled and cubed
- 2 to 3 pounds beef roast
- 1/2 onion, thinly sliced
- 1 cup Italian salad dressing
Place the carrots and potatoes at the bottom of a 4 to 6 quart crock pot. Place beef on top of potatoes and carrots. Lay onion on top. Pour dressing over beef. Cover and cook on low heat 8 to 10 hours.