There's nothing better than coming in from the office, or winter chores to a dinner that's ready to eat. I think that's what makes slow cookers such great kitchen gadgets. If I know I've got a lot on my plate for the day I try to think ahead and throw something in the slow cooker that morning. A lot of folks only fix pot roast using beef, but I've come to prefer the slightly bolder flavor of a pork roast. Thaw your roast in the fridge overnight,. The next morning put it in the crock pot on low along with about 1/2 cup of water, sliced onion, minced garlic, salt, pepper and a few beef bouillon cubes, or omit the water and use beef broth if you've got it on hand. When you get home from work add in the potatoes and carrots. After and an hour or so the veggies should be tender and the roast will be falling off the bone.

3-5 lb Roast (Pork: Boston Butt or Picnic, Beef: Chuck or Arm roast)

1-2 yellow onions

6-8 cloves garlic (Garlic powder will also do, but I'm a sucker for fresh)

3-6 carrots (To save time you can use baby carrots)

4-6 potatoes (To save time you can use new potatoes)