Because I was having guests over for dinner after church I prepared the vegetables and meat the the night before. I used 6 large red potatoes, 3 small-medium onions, some celery for flavor, a few more carrots, and floured and browned the roast. After placing the vegetables and roast in the crockpot I covered the meat with Montreal seasoning and Lipton's onion soup mix. After pouring in the beef broth, I then placed the crock in the refrigerator. At 5:45 a.m. I turned the crockpot on high for 3 1/2 hours then turned it to low when I walked out the door. Returning home at 12:45, I put a bag of frozen peas in a casserole dish and microwaved it for 8-10 minutes. Dinner is served! The key to a tender roast is choosing one with lots of marbling. Cooking it on low for 8 hours would have been my preference but I was a bit short on time. Thanks to all who made suggestions so I could adapt the basic recipe using a few things already in the cupboard. I have made this before with the original recipe and found it tasty and tender as well.
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Because I was having guests over for dinner after church I prepared the vegetables and meat...