Ingredients
- 1 Vermont Natural Beef roast
- 1 large onion, sliced
- 2 cloves garlic, minced
- 2 cans beef broth
- 6 potatoes, cut
- 1 small bag baby carrots
- Fresh green beans, as desired
- Fresh ground pepper
- Seasoning salt
- 1 tsp oregano
Method
- In a large slow cooker, add half a can of beef broth, the minced garlic, and the sliced onion. Cook on high for 15 minutes.
- Meanwhile, combine ground pepper and seasoning salt on a plate and rub the mixture over the roast.
- Add the cut potatoes and oregano to the pot and cook on high for 30 minutes.
- Add the roast and remaining vegetables. Cook on high another 1–2 hours, then turn to low for the remainder.
Times vary. Check every half hour until the meat is tender and pulls apart easily.