Arrange carrots and potatoes in a slow cooker. Place roast on top; sprinkle with garlic salt and pepper. In a small bowl, stir together water and soup mix; pour over roast. Cover and cook on low setting for 6 to 8 hours. Drain most of broth from slow cooker into a large soup pot; keep roast and vegetables warm in slow cooker. Bring broth to a boil over medium-high heat. Drop dumpling batter into boiling broth by teaspoonfuls. Cover and cook for 15 minutes. Serve dumplings with sliced roast and vegetables.
Sift together dry ingredients. Add cream and stir quickly to make a medium-soft batter.
Tip: Let roasts stand for a few minutes before slicing, so all of the savory juices can reabsorb into the meat.
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