Slow Cooker Roast with Veggies

November 23, 2009

I had a one pound London broil in my freezer, and hubby has been asking for crock pot roast with potatoes, so I threw it in this morning. I need to get this down so I don’t forget what I did. It smells good, so I’m sure it’s blog worthy.

1 T olive oil

1 lb London broil (or whatever you have in your freezer that needs to be used)
1 t dried minced garlic
4 medium potatoes, quartered
1/2 pound baby carrots
1 T dried parsley
1 c beef broth
1 T worcestershire sauce
1 can cream of mushroom soup
pepper to taste

Spray crock pot with Pam. Place potatoes and carrots in crock pot, sprinkle parsley over top. Brown the roast over medium high heat in the oil. Place on top of the veggies. Brown the garlic in the remaining oil. Use some of the beef broth to deglaze the pan, and pour into crock pot. Pour remaining broth in crock pot. Add dashes of worcestershire sauce and pepper to taste, add mushroom soup. Cook all day on low, or until meat is tender and veggies are done.

*I was out of onion *gasp* or else I would have thrown some in.

By Becky

Becky is a mom to 4 kiddos and wife to an awesome guy. She's a food fanatic and loves creating and improving recipes. Bread is her weakness and delicious food is her passion!