1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 (3-1/2- to 4-1/2-pound) boneless beef bottom round roast
4 carrots, peeled and sliced
1 large onion, cut into half-moons
1 (12-ounce) can cola
1 (12-ounce) bottle chili sauce
2 tablespoons Worcestershire sauce
2 tablespoons hot pepper sauce
1. Sprinkle the salt, pepper, and garlic powder evenly over the entire roast and place the roast in a 6-quart slow cooker. Place the carrots and onion around the roast.
2. In a medium bowl, combine the remaining ingredients, mix well then pour over roast.
3. Cover and cook on low setting for 7 to 8 hours, or until fork-tender. Slice and serve topped with sauce and vegetables.