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Cut vegetables and place in crock in the following order: carrots, celery, onion and potatoes. Sprinkle with salt. Brown roast in vegetable oil and place on top of vegetables in crock pot. (More salt may be sprinkled on roast.). In a small bowl mix cream of mushroom soup, ketchup, worcestershire sauce and water. Pour over roast. Cover with crock pot lid and cook 1 hour on high and 4 hours on low. Serve over rice. Enjoy!
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Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
Multi-probe wireless thermometer for long cooks — smoking, roasting, braising