ERICA’S SLOW COOKED BEEF ROAST

ERICA’S SLOW COOKED BEEF ROAST
"Any cut of meat can be used for this. It cooks for 8-10
hours with baby carrots, onions, herbs, and condensed
cream of mushroom soup."

2 lbs. beef roast
1 tsp. vegetable oil
salt and pepper to taste
1 onion, quartered
16 baby carrots
1 can (10.75-oz) condensed cream of mushroom soup
4 cloves garlic, minced
2 Tbsp. chopped fresh parsley

In a large skillet over medium-high heat, sauté the roast in oil for 15 minutes, or until all sides are well browned. Season with salt and pepper to taste and set aside.

Place the onion, carrots, garlic and parsley in the bottom of a slow cooker. Place the roast on top of the vegetables.

Cover the slow cooker and cook on LOW setting for 8-10 hours, stirring once.

Transfer roasts to serving platter and place the vegetables around it. Pour the roast gravy from the slow cooker into a gravy boat.

Yield: 4 servings.