crockpot roast beef

I tried something new the other day...usually Charlie is the expert on cooking the roasts and jazzing them up in the crockpot. But I let him sleep in on Sunday, so to his surprise, I had it going already when he woke up...
It turned out really good and I did it different than he had done in the past...
Here is the recipe that I came up with:) (I never really measure anything so its just all by eyeballing it)

We used two rump roasts (smaller)
Worchester sauce
seasoned salt, pepper, Montreal steak seasoning, onion powder, some Italian seasonings
cut up about 5 yellow or white onions
about 5 or 6 smaller potatoes (cut up)
1 can of cream of celery
1 can of diced tomatoes with green chilies (rotel)


Let sit on high most of the day and stir as soon as juices start simmering...
in about six hours it was done.

Serve with shredded cheese it was yummy!

It was delicious the next day as a sandwich with the meat and some of the juice on french bread loaf, broil the bread with a brush of olive oil and melted provolone or swiss.