The night before…
Combine beef broth, soup, onion flakes and spice together in your slow cooker and stir.
Place roast inside center pot of slow cooker and spoon sauce all over roast.
Cover and leave in fridge overnight.
In the morning…
Return covered centre pot to the outside of slow cooker. Set at low heat about 8 hours.
When you arrive home …
Make Yorkshire Pudding by first preheating oven to 425 F (220 C).
Beat the egg in a medium bowl until slightly frothy. Whisk in milk until blended. Whisk in flour and salt. Let stand in fridge. Set timer for 25 minutes.
Place a drop of oil in each muffin tin (12 in total). Place in oven for a few minutes or until slightly smoking. Remove and immediately pour approx 1 tbsp of batter in each. Return to oven uncovered for 20 to 25 minutes or until puffed and golden brown.
Place potatoes in large stovetop pot. Cover with cold water and bring to a boil. Reduce heat to a gentle boil and cook until potatoes are tender. Mash with milk and a bit of butter.
In the meantime…
Put baby carrots in a stovetop pan on medium heat. Add to saucepan in this order: brown sugar, orange juice, butter, ginger and zest. Stir occasionally until hot and tender and glaze forms (5 minutes).
Remove roast from slow cooker.
Stir gravy mix into slow cooker juices using a fork or a whisk until it starts to thicken.