Slow-Cooker Roast Beef

• Meat

  • 3 lb Rump roast beef

• Produce

  • 1 small package Baby carrots
  • 1 tbsp Garlic powder
  • 1 lb Potatoes, red skin

• Canned Goods

  • 1 cup Beef stock

• Baking & Spices

  • 1 tbsp Italian seasoning
  • 1 Salt & pepper

• Other

  • 1 Large, 2 small onions, sliced

Found on dashofevans.com

Description

Ingredients

• 3 pound Rump Roast Beef
• 1 small package (10-12 oz) baby carrots
• 1 large, 2 small onions, sliced
• 1 pound red-skin potatoes, halved
• 1 Tablespoon Italian seasoning
• 1 Tablespoon garlic powder
• 1 cup beef stock
• Salt & Pepper, to taste

Directions

• Heat slow-cooker to LOW (8 hours) or HIGH (4-6). Remember all slow-cookers cook at different speeds. Spray with cooking spray.
• Season beef on both sides with Italian seasoning and garlic powder. Set aside.
• Add veggies to slow-cooker and season lightly with salt and pepper.
• Place beef on top of veggies. Pour beef stock around beef, on top of vegetables.
• Cover and cook for 8 hours on LOW and 4-6 on HIGH.
• If desired, after cooking, remove vegetables and beef from slow-cooker and make a quick gravy.