Easy Slow Cooker Pot Roast

Prep: 10 minutes | Cook: 8 hours | Serves: 4


1 3-pound rump roast, frozen

4 medium potatoes, peeled and cubed

2 large carrots, peeled and cut into chunks

2 medium onions, diced

2 cloves garlic, minced

1 tablespoon garlic salt

1/2 teaspoon black pepper

1 tablespoon dried parsley

1 can beef broth

Place the potatoes, onions and carrots in the bottom of a slow cooker. Set the frozen roast on top. Pour the beef broth over top of the roast. Sprinkle the garlic salt, pepper and parsley over the roast and the veggies. 

Cover and let to cook on low for 8 to 10 hours.


Liza Hawkins | (a)Musing Foodie

aMusingFoodie.com | October 2012