This slow cooker meal is so savory and delicious that it makes for one of our favorite meals at home! Paired with cabbage and carrots really brings out the max potential of the meat, and creates a well balanced treat for dinner!
Prep 20 m - Cook 9 h - Ready In 9 h 20 m
What you will need:
2 pounds boneless beef roast
1 tsp vegetable oil
salt and pepper to taste
1 onion, quartered
20 baby carrots
1 can Campbell's 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 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.
If you enjoyed this recipe, please let me how yours turn out by leaving your tips and tricks in the comment section below. Have a good day!