1 (3-pound) boneless chuck roast
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups coarsely chopped onion
1 cup beef broth
3 table spoons fresh thyme
3 garlic cloves, chopped
1 (14-ounce) can cream of mushroom
4 large carrots peeled and cut into 1 inch bites ( or 1 bag baby carrots)
2 pounds potatoes cut in 2 inch bites

Sprinkle chuck roast with salt and pepper. Add roast to crock pot. Add onions, carrots, potatoes, garlic and thyme.
Add cream of Mushroom, then the broth.
Cook on low for 7-8 hours or on high for half the time.
I serve it over hot rice!