Ingredients
8
8 servings
- •1 teaspoon vegetable oil
- •2 pounds boneless beef roast
- •salt and pepper to taste
- •1 onion, quartered
- •16 baby carrots
- •4 cloves garlic, minced
- •2 tablespoons chopped fresh parsley
- •1 (10.75 ounce) can condensed cream of mushroom soup
Instructions
- Heat oil in a large skillet over medium-high heat. Add roast and sauté until well browned on all sides, about 15 minutes. Season with salt and pepper and turn off the heat.
- Place onion, carrots, garlic, and parsley in the bottom of a slow cooker. Place the roast on top, then pour the soup over the roast and vegetables. Cover and cook on Low for 8 to 10 hours, stirring once.
- Transfer roast to a serving platter and arrange vegetables around it. Pour gravy from the slow cooker into a gravy boat.
Nutritional Facts
Per 8 servings
- Calories: 392
- Carbohydrate: 7g
- Fat: 24g
- Fiber: 1g
- Protein: 36g
- Sugar: 3g
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