Need clarification on SC roasting

[Lulu]

Ok gotta beef blade roast, and I wanna SC it.

I am going to put tatoes on the bottom - how much liquid/stock should I put in too?

Do the vegies go in???

aahhhh I only got it on Tuesday. The Vegie Curry (by Debbie Lee) was a great success already!

[Rouge]

I'm not sure about beef roast, as I only did one once and it came out tough but I think it was the type of steak I did.

But here is a recipe that has had great reviews:

Roast Beef
From Barbara Whiting,

Any inexpensive roast cut will work for this recipe.
INGREDIENTS:
beef roast, 3 to 4 pound (any inexpensive cut)
olive oil (or vegetable oil)
Montreal Steak seasoning
1 package onion soup mix
2 cups water
1 package whole mushrooms
1/2 small package baby carrots
4 to 5 potatoes
PREPARATION:
Heat olive oil in large pan; season beef with Montreal steak seasoning (or other seasonings, to taste) and brown.
Add water and soup mix to slow cooker; mix. Pare potatoes; cut into 1 inch slices. Add potato slices, carrots, and mushrooms to the soup and water.

Stir gently. Place the beef roast on top of the vegetables.
Cover and cook on low for 8 to 10 hours or until very tender.

[Lulu]

Yeah, I dunno. I might leave it until I have got my head around it a bit more....