Slow Cooker Beef Roast &Vegetables with Country Biscuits

Ingredients

• beef round roast- 4-5lbs
• potatoes, russet or gold-2 large, peeled and sliced into large chunks
• carrots, whole- 2 large, peeled and diced into ¼ inch slices
• celery- 3 leafy stalks, diced into large slices with leaves
• onion, white or yellow- 1, peeled and sliced; store half of onion slices for Day 3-Peppy Spaghetti
• refrigerated jumbo buttermilk biscuits- 1 canister
STAPLES
• salt- 1 teaspoon
• coarse black pepper- 1 teaspoon
• bay leaf- 2
• dried thyme- ½ teaspoon

Instructions

IN THE MORNING:
1. Place roast in large slow cooker, season generously with salt and pepper and thyme
2. Add bay leaf, potatoes, carrots, celery and onion slices
3. Add water to completely cover roast and vegetables; cover and cook on high for at least 6 hours until beef is cooked and so tender it flakes with a fork
DINNER TIME:
4. Bake biscuits according to package directions