Instructions: Cut carrots in half lengthwise and then into 2-inch pieces. Place in a 5-quart slow cooker. Add water, soup mix, garlic and celery seed. Cut roast in half; place over carrot mixture. Sprinkle with salt and pepper. Cover and cook on high for 2 hours.

Reduce heat to low; cook for 4 hours. Add cabbage; cook 2 hours longer or until the cabbage is tender and a meat thermometer reads 160 . Remove meat and vegetables to a serving plate; keep warm. If desired, thicken pan drippings for gravy and serve with the roast.

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