Roast, Garlic Mashed Potatoes, and Cooked Carrots

Serves: 4

Ingredients:
Roast, any cut (I buy whatever looks good, is priced around $12 at my local grocery store, and fits in my crock pot.)
1 cup water
season all seasoned salt, to taste
12 Klondike Gourmet Petite Potatoes
2 tablespoons unsalted butter
1/4 cup whole milk
salt, to taste
pepper, to taste
garlic powder, to taste
4 carrots
1 tablespoon unsalted butter
salt, to taste
pepper, to taste

Directions:
Put roast in crock pot. Pour 1 cup water over the top of it and generously season with season all seasoned salt. Cover and cook on high for a minimum of four hours. The meat should be so tender, it falls apart when you try to cut it. About 30 minutes before the roast is done, put the potatoes in a pan of water. Bring water to a boil and cook for 20 minutes or until potatoes are soft. Peel and slice carrots. Bring another pan of water to a boil. Add carrots and cook for 20 minutes or until the carrots are soft. When the potatoes are done, drain and put them back in the pan. With the skins still on the potatoes, mash with a potato masher. Add 2 tablespoons butter. When the butter is melted, mix in milk, salt, pepper, and garlic powder. When the carrots are done, drain and put them back in the pan. Add 1 tablespoon of butter. When the butter is melted, season with salt and pepper and gently stir to combine. Have with a glass of water.

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