Slow Cooker Pot Roast

1/4 c. water
4 medium red potatoes, cut in quarters
1 medium onion, cut in quarters
1 (16oz) pkg baby carrots
1 envelope onion soup mix
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. dried thyme leaves
2 1/2 to 3 lb. beef chuck pot roast

Place water and 3/4 of the vegetables in slow cooker. Reserve 1 T. onion soup mix. Sprinkle remaining onion sour mix over vegetables; stir gently to coat evenly. Sprinkle and rub salt, pepper and thyme over the pot roast. Place pot roast on top of vegetables. Place remaining vegetables around pot roast; sprinkle vegetables with remaining soup mix. Place lid on slow cooker. Cook on low for 8 to 9 hours OR high for 5 to 6 hours.