- 2 lb boneless beef roast
- 1 teaspoon vegetable oil
- salt and pepper, to taste
- 1 onion, quartered or however small you like
- 4 cloves garlic, minced
- 1 can (10.75 oz) condensed cream of mushroom soup (Paul found a recipe that subs 1 C red wine and 1 C beef stock plus 3 sprigs each of thyme and rosemary, in place of soup)
- 2 tablespoons chopped fresh parsley (or equivalent dried)
- 6-8 carrots, cut in large coins
- 3-4 potatoes, large diced pieces (we like to add this even though most recipes don't include it)
Directions:
In a large skillet over medium-high heat, saute the roast in the oil until all surfaces are well-browned. Season with salt and pepper to taste. Set in the crock pot. Cook onion and garlic in pan with oil, add soup or wine/broth to deglaze and add to slow cooker. Add herbs.
Cover the slow cooker. Cook on low setting for 8 hours, stirring once. About 3-4 hours before the end, add carrots and potatoes. They get very mushy if you add them at the beginning.
