Slow Cooker Pot Roast

LINE a 5-8 quart slow cooker bowl with a Regular size Reynolds Kitchens Slow Cooker Liner.

PLACE water and three-fourths of the vegetables in the lined-slow cooker. Reserve 1 tablespoon onion soup mix. Sprinkle remaining onion soup mix over vegetables stir gently to coat evenly. Sprinkle and rub salt, pepper and thyme over the pot roast. Place pot roast on top of vegetables. Place remaining vegetables around pot roast sprinkle vegetables with remaining onion soup mix.

COVER and COOK for 8-9 hours on LOW OR 5 hours on HIGH, until pot roast is tender.

CAREFULLY remove lid to allow steam to escape. Serve food directly from slow cooker using a wooden or plastic spoon. REMOVE all food and cool slow cooker completely before lifting liner from slow cooker.