Slow cooker pot roast with root vegetables over israeli pearl couscous

Slow cooker is one of the best way to prepare a hearty supper on a winter day, especially for the working Mommies. Unlike regular recipes, as long as you follow the recipe you just can't go wrong to create the perfect one bowl meal. You can prepare all vegetables the night before and just assemble it in the morning.  Here is one of my versions of the "crock-pot-roast" dinner.

Ingredients:
1 package Osem pearl couscous cooked as directed on packaging

For the roast:
2-3lb pot roast (you can use any other cut, just make sure they cook well in slow cookers)
1 leek sliced into 1/2 inch pieces
2 carrots cut into thick slices
2 parsnips cut into 1" chunks
3 sticks of celery cut into 1" chunks
1 turnip cut into 1" chunks
2 potatoes cut into 1" chunks (optional)
4-5 shitake mushrooms (optional, put in only for the last 30minutes)
salt and pepper to taste
2 Tsp paprika
1 T montreal steak seasoning
2 T osem beef soup mix
1 T cumin (optional)
water to cover

Turn slow cooker on HIGH
Place all vegetables in slow cooker and than put roast on top. sprinkle with all the spices and fill up pot with water about inch away from top.

Cook for 6-7 hours on HIGH, If you like shitaake mushrooms, add 30minutes before ready to serve!

Bon appetit!