Beef Roast with Vegetables

1 arm or rump roast, sized for the crockpot.
1 medium chopped onion
1 chopped carrot or 2 handfuls baby carrots
2 chopped white potatoes or several baby potatoes
1 chopped celery rib
1 cup shredded cabbage (optional)

OR substitute a bag of frozen stew vegetables for the fresh vegetables.

Red seasoning salt
Fresh ground pepper
Bay leaf
3 cloves of garlic, crushed and chopped
1 Tbsp olive oil
1/2 cup water

A frozen roast can be dethawed just enough to sear, it will cook from it's
frozen state perfectly fine.

Season roast with season salt and pepper to taste. Add olive oil to a hot
frying pan, and one of the cloves of garlic, then the roast. Sear it well
on all sides, using a pair of tongs. Don't burn the garlic.

Put your vegetables in the bottom of the crock pot. Add the rest of the
garlic and the bay leaf. Add 1/2 cup water, then put the seared roast on
top of the vegetables.

If cooking from frozen set crock pot on high for 2 hours then on low for
four, if using fresh ingredients cook low for 6 hours.

Remove roast, allow to rest, and carve. Serve with the vegetables and a
good crusty loaf of bread. Makes 4 servings.

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