Slow Cooker Pot Roast

Ingredients:

• 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.