Ingredients

• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon paprika
• 1 , 3 pound
• 6 cloves garlic , slivered
• 6 Yukons Gold potatoes , peeled and quartered
• 4 carrots , cut into 2 inch pieces
• 2 large sweet onions , peeled and chopped
• 0.5 cups water
• 0.5 cups beef broth
• 3 cubess beef bouillon
• 1 bay leaf
• 2 large green bell peppers , cut into 2 inch pieces

Instructions

1. 1 Combine salt, pepper, and paprika in a small bowl; rub into roast. Make slits in the top of the roast with a small knife; press the garlic slivers into the slits.
2. 2 Place potatoes, carrots, and onions into a large slow cooker; place roast on top of vegetables. Pour in water and beef broth; add bouillon cubes and bay leaf.
3. 3 Cover and cook on Low for 8 hours or High for 6 hours. Stir in green peppers for the last half hour of cooking.

Nutrition per serving