1
Let the frozen sweet peas thaw overnight in the refrigerator. The beef round eye roast in this recipe have already been cooked ahead of time, it's a left over piece. That's why this is my "Quick Pot Roast". Cut the meat into bite size pieces.
2
In a large bowl add the cut up potatoes, carrots, onions, garlic powder, seasoned salt, black pepper and parsley flakes; toss all these ingredients so that everything is coated with the seasonings. Set aside. Do not add the sweet peas now, that will come later.
3
Spray slow cooker with some nonstick cooking spray, do not turn it own yet because you’re putting everything in it either cold or at room temp.
4
In a large measuring cup (4-cup size), add water and the 3 packs of brown gravy mix. Use a wire whisk to stir and blend well until there are no lumps.
5
Pour everything you have in the large bowl (not the sweet peas!!), into the slow cooker. Add the bay leaf, then spread the cut up meat over the vegetables. Give the gravy mix you have in the cup a good stir, and pour it over the meat and vegetables that you have in the slow cooker. Cover with lid. Cook on LOW for 7 – 8 hours. You can check earlier to see if the vegetables are tender enough for you. When they’ve reached that state, add thawed sweet peas, turn slow cooker on HIGH, and cook for another 1/2 hour.