Easy and Delicious Crock Pot Roast

from Lindsey Dennett

A few Sundays ago we put this mix into the crock pot before church and it was the BEST roast I have ever had. If you don't have all the spices just add in your own :)

1. Cut up carrots and potatoes- however many you like- and place in bottom of the slow cooker, seasoned with parsley and garlic. The thoroughly thawed meat (we used a shoulder roast) goes on top, seasoned with sea salt, onion powder or fresh onions, pepper, coriander, and rosemary.

2. Mix one can cream of mushroom with one can cream of celery and pour over the top of the meat. This will become the succulent gravy for the meat and veggies! You can add green onions to the top of this for decoration if you like.

3. Cook on LOW for 8-10 hours. 9 seemed to be the magical number...but if you have a ton of meat you may want the full 10.

Easy enough! And the meat just melted in my mouth! Sooooo yummy :)