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1
Cut the fat cap side off of the beef.
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2
Rinse meat in water, then place in a slow cooker.
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3
Sprinkle all sides of meat with salt generously.
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4
Add up to 4 cups of baby carrots to the slow cooker.
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5
Fill a large measuring cup with 4 cups of hot water.
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6
Pour contents of seasoning envelope into the water and stir until blended.
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7
Pour water and seasoning into the slow cooker.
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8
Set slow cooker to cook on low for 8 to 10 hours.
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9
If you only have 6 to 8 hours for cooking, set slow cooker on high for the last 3 hours, or all of the cooking time.
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10
Additional ingredients can be added to the slow cooker during preparation, such as: quartered red potatoes, sliced celery, sliced onions, green peas.
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11
If adding these extra ingredients, you may need to use a smaller meat portion in order to fit everything in your slow cooker.
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12
My preference is to cook the largest meat portion I can and prepare mashed potatoes just before serving.
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13
This option provides enough meat for pot roast leftovers the next night and two nights of beef enchiladas through the week.
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14
Check out my recipes for Easy Extraordinary Mashed Potatoes and Pot Roast Turned Enchiladas.
