Going to the grocery store at 10 a.m. on a Sunday means two things. One, 80% of the general population in my town is at church so the market is pretty much empty. And two, they always mark the meat down the night before, so I can get some really great deals. Beef roasts in particular are often marked way down, like half the original cost. I love buying a couple of those, bringing them home and throwing them in the deep freeze until I’m ready to roast. The one annoying thing about this, however, is that I never EVER remember to thaw a roast out before wanting to use it. So, the fact that there are a number of slow cooker recipes where you can start with a frozen roast is just perfect. Here’s one:
Directions Place the roast in a slow cooker and sprinkle it with the salt and pepper. Combine the barbecue sauce, tomatoes, vinegar, garlic and onion in a medium bowl, then pour it overtop the roast. Cover and set on low-medium for 8 to 10 hours. Serve with mashed potatoes and your favorite vegetable.