Slow-Simmered Pot Roast with Garden Vegetables

SERVINGS

Serves:  6

INGREDIENTS

4 medium potatoes, cut into quarters (about 4 cups)
2 cup fresh or frozen whole baby carrots
2 stalk celery, cut into 1-inch pieces (about 1 1/2 cups)
2 -pound beef bottom round roast, trimmed of all fat
1/2 teaspoon ground black pepper
1 carton (18.3 ounces)  Butternut Squash Soup
1 tablespoon minced garlic
Fresh parsley

DIRECTIONS

1. Place the potatoes, carrots and celery into a 4 to 6-quart slow cooker. Season the beef with the black pepper and place on the vegetables.
2. Addthe soup and garlic. Toss to coat.
3. Cover and cook on LOW for 10 to 11 hours or until the beef is fork-tender. Garnish with parsley, if desired.
4. For thicker gravy: Stir 1/4 cup all-purpose flour and 1/2 cup water in a small bowl until it’s smooth.Remove the beef from the slow cooker.Stir in the flour mixture.Cover and cook on HIGH for 10 minutes or until the mixture boils and thickens.

COMMENTS
Substitute an equal amount of cream of mushroom soup for Butternut Squash Soup if not available.