Moist Slow Cooker Roast Beef Without Vegetables

My roast was 2.7 lbs. and still partially frozen. I cut it in half to fit into the cooker so it would be submerged beneath the cooking liquid as much as possible. This turned out very tender. I made my own garlic salt by mixing equal amounts of garlic powder and table salt. I used way more than a pinch of the seasoning. I used about 1 tsp. of garlic powder and 1 tsp. of salt and about 1/2 tsp. of pepper. I also tossed in 1/2 tsp. of Accent flavor enhancer and other half of the package of dry onion soup. The gravy turned out really good on this too. I removed the meat, strained the broth, added more pepper, and 1/2 tsp of Kitchen Bouquet/browning seasoning along with some beef broth, to make the volume of gravy I desired. I liked that the flavor on this was not "pot roast". It turned out fantastic the way I tweaked it, and don't be afraid to add that seasoning and be generous, more than a "pinch" is needed. This was so tender that it fell apart when I tried to remove it from the cooker, so I had to use tongs as there was no way to remove it whole to slice it up. I put half of this up in my freezer for another meal when I don't feel like cooking.