Serves 8 to 10.

Ingredients:
2 c. baby carrots
5 potatoes, peeled and halved
4-lb. beef chuck roast
garlic salt and pepper to taste
2 c. water
1-oz. pkg. onion soup mix

Dumplings:
2 c. all-purpose flour
1/2 t. salt
3 T. baking powder
1 c. light cream

Method:
Place carrots and potatoes in a slow cooker.

Place roast on top; sprinkle with garlic salt and pepper. Stir together water and soup mix; pour over roast. Cover and cook on low setting for 6 to 8 hours.

Drain most of broth from slow cooker into a large soup pot; bring to a boil over medium-high heat. Drop dumpling batter into boiling broth by teaspoonfuls.

Cover and cook for 15 minutes. Serve dumplings with roast and vegetables.

For Dumplings:
Sift together dry ingredients. Add cream and stir quickly to make a medium-soft batter.

Pot Roast and Dumplings