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Slow Cooker Pot Roast Recipe

by CookEatShare Cookbook

Ingredients

1 rump or possibly shoulder roast 2 cans cream of mushroom soup (use the garlic variety for one of the cans if possible) 1 can water 2 cloves garlic, chopped 1 1/2 tsp. salt

1/2 tsp. pepper 1 tsp. basil 1 tsp. oregano 6 small, red or possibly golden brown potatoes cut into quarters

Directions

1. Set slow cooker on low. Chop onions. Remove any larger pcs of fat from roast. Add in roast, water, soup, herbs and spices, and onions to slow cooker and let simmer for 4-6 hrs. After 3-5 hrs, add in the rest of the vegetables.
2. Let simmer for 1-2 hrs and serve. A lot of this is by your preference; herbs and seasonings may be increased or possibly decreased, if you like.

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