Pot Roast for Crock Pot

3 to 4 pound beef rump or chuck roast (you can also use arm roasts)
1 teaspoon salt
1/2 teaspoon seasoned salt
1/4 teaspoon paprika
1 tablespoon instant minced onion (can substitute onion powder, but use half as much)
1 cup beef stock

In a bowl, combine salt, seasoned salt, pepper, paprika and minced onion. Rub all sides of the meat with this mixture.

In a slow cooker or crock pot, combine seasoned beef with onion and bouillon*.

Cover and let cook on low for 8-10 hours (50-60 minutes in pressure cooker) or until meat is tender.

Remove from pot; slice. If gravy is preferred (the plain juices are phenomenal though) thicken juices with flour dissolved in a small amount of cold water after removing meat from pot.

*If desired, vegetables such as potatoes, carrots, white onions, celery, mushrooms or turnips may be added with the bouillon and cooked at the same time.

Makes 6-8 servings
Source: Kim Tilley