Grass-fed Beef Roast (Slow Cooker)

Ingredients:
1 grass-fed beef roast (chuck, sirloin, rump)
1 cup water or beef broth
salt and pepper

Carrots
1 medium onion
Celery
Potatoes
Garlic
2 TBPS Olive Oil
Rosemary
Paprika
Basil

Method:

1. Cut up carrots, onion, celery, garlic, and potatoes. Put in a bowl and toss with olive oil, and herbs to your taste. Marinate (if you have time, or thought about it beforehand) overnight.
2. Place some of the vegetable mixture on the bottom of the slow cooker
3. Place roast in slow-cooker (frozen), pour in water or broth, sprinkle both sides of roast with salt and pepper (about 1 tsp salt per side depending on size of roast).
4. Surround the roast with the remainder of the vegetables. 
5. Cover and turn slow-cooker on lowest heat setting. Let cook for 10-12 hours. 
6. After roast is fully cooked and fork-tender, remove meat from slow-cooker, place on a plate, cover and let rest for 10-15 minutes. 
7. While meat is resting you can make a gravy from the juices left in the slow-cooker.

Source