2 pounds boneless beef roast
1 tsp vegetable oil
Salt and pepper to taste
1 onion, quartered
16 baby carrots
1 (10.75 ounce) can condensed cream of mushroom soup
4 cloves garlic, minced
2 tbsp chopped fresh parsley
1. In a large skillet over medium high heat, saute 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.
2. 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.
3. Cover the slow cooker and cook on low setting for 8 to 10 hours, stirring once.
4. Transfer roast to a serving platter and place the vegetables around it. Pour the roast gravy from the slow cooker into a gravy boat.