5-Minute Prep Slow Cooker Roast

This time of year, there's nothing better than a fix-it-and-forget-it meal. The busyness of fall just begs for the slow cooker, and a roast is at its best going low and slow all day long. Sounds like a perfect combination!

The great thing about a beef roast is that there's so little prep you have to do before it goes in the slow cooker. I'm lucky if I remember my name in the morning, let alone a long prep process to prepare the evening meal. Does that sound like you, too?

Here's my foolproof slow cooker roast to make your meal prep a little easier, too.

I pour in just enough Pure Leaf raspberry tea to cover the bottom of the slow cooker. It's much more flavorful than water and not as heavy and fatty as broth.

Then I coat both sides of the roast in Montreal steak seasoning, pressing it in to the surface of the meat to create a crust.

Then it goes in the slow cooker on low for eight hours. My Crockpot automatically switches to warm at the end of the scheduled time, which makes it even easier.

Then, if you're able, you can remove the entire roast from the slow cooker. Chances are it's so tender that it's going to fall apart into yummy little chunks, so be prepared for that. A slotted spoon may be the way to go.

Do you have a favorite roast seasoning or blend?