This gets dry quickly, so I like to only cook it for 6 hours and then pull it out. It will continue to cook if you leave it in the pot. Also, the more expensive the beef, the better it tastes...I know it's a bummer but that's life. If you want yours to be tender and yummy like GG's you have to pay for it. It still turns out with a less expensive cut of beef - that's what we always use.
3-5 lb. beef roast
10 3/4 oz. can cream of mushroom soup
1 envelope dry onion soup mix
4 c. baby carrots
4-5 potatoes, quartered
(sometimes I add half a diced onion or half a diced cabbage just for variety flavor and veggies. Also, if you want more gravy, add 1-2 cans of water over top too)
Place veggies in slow cooker first then place the roast on top. Pour soup over top and then sprinkle the soup mix over top of that. Cover and cook on Low 6-8 hours.
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