I love this meal because it’s easy to prep and there’s no work on my part. It’s ready when I come home and easy to transport to the hayfield.
TIP: I like to marinate my roast overnight for extra flavor. I don’t measure but I mix garlic salt, onion powder, pink Himalayan salt, and pepper into a bowl and rub all over, heavily coating it. Wrap in plastic wrap and put in the refrigerator.
To cook, grab your crockpot, quarter Yukon gold potatoes and cut your carrots unless you’re using baby carrots.
Add a layer to the bottom of your crockpot, set roast on top, add the rest of your potatoes/carrots, slice a white onion into strips and throw in, cover with water until all is covered. Pop lid on and put on low for 8 hours.
When you come home, your house will smell amazing and all you have to do is serve! I usually throw some green beans on the stove and cook hot rolls with it.