3 -5 pound Roast of your choice (We prefer pork)
1 package McCormick Puller Pork Seasoning divided in half. (Save the rest for the next roast)
2 Cups Chicken Broth
Potatoes cut in eighths
Carrots cut in chunks
Make up the half the seasoning mix using half the amounts of ketchup, vinegar and brown sugar, mix into the crock pot with the broth.
Peel and cut potatoes in eighths. Peel and cut carrots into large chunks.
Place the veggies in the bottom of the pot., then place the meat on top and press down so it's setting in some of the broth mixture. Let cook on high for about 5-6 hours. Or let cook on high for 2 hours and turn down to low until supper time. Make a gravy with flour and water mixture after removing the meat and veggies from the pot the last half hour on high setting.
NOTE: Right now I'm using a small 2 LB venison roast. The venison burger which came from the same deer tasted kind of "gamey"so I soaked it in vinegar water for 24 hours.