I used to associate crock pots with old ladies and overcooked meat. Now I associate them with heaven.
*Serves 4-8 (or 2 for several days, in our case)*
1 Eye of round roast (approximately 2.5 lbs)
1 Tbsp Unsalted butter
1 Large sweet potato (peeled)
1 Yellow onion
1 Can unsalted green beans
Coarse salt and pepper
Chop all vegetables aside from green beans into large pieces and layer them in the bottom of the crock pot. In a medium pan, melt the butter and briefly brown all sides of the roast. Place the browned roast on top of the vegetables in the crock pot. (Some recipes would call for you to trim the fat off of the roast first; we don't do that here. The fat melts in your mouth like butter when this is all said and done, and I wouldn't have it any other way.) Add garlic powder, salt and pepper to taste. Seal the lid and walk away for eight hours. Come home to a delicacy that should pull apart with the touch of a fork. It really is that easy.