Pot Roast with Vegetables

By mirving

Ingredients

• can of mushroom soup with roasted garlic
• 1 box (2.2oz) beefy onion soup mix (2 pkts)
• 1/2 cup water
• 1 tsp dried rosemary
• 2 cloves garlic, thinly sliced
• 3 lb boneless beef chuck roast
• 4 carrots cut in 2" pieces
• 5 medium red skinned potatoes sliced 1/2 inch thick.

Preparation

Step 1

Whisk soup, soup mix, water, rosemary and garlic in a slow cooker until blended. Add beef and turn to coat. Arrange carrots and potatoes around meat. cover and cook on low 8-10 hours.