Step 1

Place the potatoes, onions, carrots and garlic in the bottom of a slow cooker, and then add the frozen roast on top (fat side up if it has one).

Step 2

In a bowl, combine the soups and the soup mix. Pour over top the roast, spreading to cover the exposed sides. Set the slow cooker on low, then cover and cook for 8-10 hours.

Step 3

About a half-hour before you’re ready to eat, add the peas, stirring just a little to cover them.

Step 4

Pull the roast out when the time's up, but be careful – it will most likely fall apart as you lift it.