Shelly's Recipe

BEEF ROAST (CROCK POT)

Category: Roasts/Tenderloin - Beef

2 lb boneless beef roast
1 tsp vegetable oil
Salt and pepper to taste
1 onion, quartered
6 - 8 carrots, chopped
3-4 potatoes, peeled and quartered
1 can cream of mushroom soup
4 cloves garlic, minced, optional
2 Tbsp. chopped fresh parsley

In a large skillet over medium-high heat, saute the roast in the oil for 15 minutes, or until all sides are well browned. Season with salt and pepper and set aside. Place the onion, carrots, garlic, potatoes and parsley in the bottom of a slow cooker. Place the roast on top of the vegetables and pour the soup over the roast and vegetables. (Do not dilute the soup). Cover the slow cooker and cook on low setting for 8 to 10 hours. This will make its own gravy. If too thin, thicken with a little cornstarch mixed with cold water.