3 lb. roast
8 small red potatoes, halved
1 lb. bag baby carrots
1 jar (16 oz) salsa
Place potatoes in the bottom of a slow cooker. Coat roast with flour and place on top of potatoes. Place carrots around the roast. Pour salsa over roast. Cook on low for 8-10 hours. Serve or freeze in freezer bag.
Thaw. It's already fully cooked so just reheat in microwave, oven, or even back in the slow cooker (this might be best to keep from drying out). Tear apart roast with fork and enjoy!