2 pounds pot roast, boneless 1 1/2 teaspoon salt 1/2 cup liquid beef stock 1 (24 oz.) pkg. frozen vegetables
Trim fat from roast, place fat in 10 inch casserole with lid, use cook cycle for 5 minutes. Place roast in drippings, cover and cook for 10 minutes. Turn roast over add liquid stock. Cover and cook 20 minutes.
Turn roast again and cook for further 10 minutes. Add vegetables and cook for 15 minutes or until vegetables are tender. Jay