Slow Cooker Pot Roast

Ingredients	Measures
Reduced-fat cream of mushroom soup	1 10.75 oz can
Reduced-sodium onion soup mix	1/2 envelope
Beef pot roast	2 pounds
Freshly ground pepper	1/2 Tsp
Pearl onions, skins removed	10 oz (about 2 cups)
Baby carrots	12 oz bag (about 2 cups)
garlic, minced	1 Clove
red potatoes, cut into 1-inch pieces	3 Large

Directions:

1. Combine soup, onion powder, garlic powder, and thyme in the
bottom of a crock pot.
2. Place roast in the center of the pot, sprinkle with pepper, and top
with onions, carrots, garlic, and potatoes.
3. Cover and cook on high for 3-4 hours, or low for 6-8 hours, until
roast is tender and meat thermometer inserted into the thickest
part of the roast reads 150-160°F.
4. Slice roast and serve with vegetables and gravy.

*If using a stove top
1. In a Dutch oven or large, heavy pot, heat 1 tablespoon of olive oil over
medium-high heat. Brown roast on all sides and set aside.
2. Combine soup, 1 cup of water, and onion soup mix in the pot and heat
to a simmer. Place roast in the center of the pot and sprinkle with pepper.
Reduce heat to a low simmer, cover, and cook for 30 minutes.
3. Add onions, carrots, garlic, and potatoes to pot; recover; and continue
cooking for 45 minutes-1 hour, until vegetables and beef are tender and
a meat thermometer inserted halfway into the thickest part of the roast
reads 150-160°F (cooking time will depend on the shape of the roast).
4. Slice roast and serve with vegetables and gravy.