This is my favorite dish to prepare. The prep time is minimum but flavor goes long way. I usually do this in the morning and let it take its own time to cook in its own sauce; by dinner time, the meat is succulent and fork tender. This is an awesome dish for busy mom's.
Source: Allrecipes.com
Ingredients
- 2 pounds boneless beef roast
- 1 teaspoon vegetable oil
- salt and pepper to taste
- 1 can condensed cream of mushroom
- 1 onion, quartered
- 16 baby carrots
- 2 celery, cut into chunks
- 4 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
Method
- 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 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 and pour the soup over the roast and the vegetables.
- Cover the slow cooker and cook on low setting for 8 to 10 hours, stirring once.
- Transfer roast to a serving platter and place the vegetables around it. Pour the roast gravy from the slow cooker into a gravy boat.
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