Pot Roast With Vegetables

• 2 to 3-lb. beef chuck roast
• 2 teaspoons salt
• 20 baby carrots
• 1/2 teaspoon ground black pepper
• 4 medium potatoes, peeled and quartered
• 1 cup beef broth1 onion, quartered

• Place roast in bottom of COOKING PAN.
• Place vegetables around sides of roast.
• Add salt, pepper and broth.
• Cover; cook at 250°F 3 to 4 hours or until tender.