Dinner with the Bernings

I'm trying a new pot roast recipe for dinner tonight, and thought you might want to join in. I happen to know that several of you have access to the best beef on the market today just by walking to your deep freeze :)

If you're not a brave soul, and would much rather have someone else be the guinea pig for a new recipe, check back tomorrow and I'll post my family's review of the dish.

Erica's Pot Roast

Any cut of roast can be used for this. It cooks for 8 to 10 hours with baby carrots, onions, herbs, and condensed cream of mushroom soup.


Prep Time: 20 Minutes
Cook Time: 9 Hours
Ready In: 9 Hours 20 Minutes
Yields: 4 servings
INGREDIENTS
2 pounds boneless beef roast
1 teaspoon vegetable oil
salt and pepper to taste
1 onion, quartered
16 baby carrots
1 (10.75 ounce) can condensed cream of mushroom soup
4 cloves garlic, minced
2 tablespoons chopped fresh parsley

DIRECTIONS
In a large skillet over medium high heat, saute the roast in the oil for 15 minutes, or until all sides are well browned. Season with salt and pepper to taste and set aside.
Place the onion, carrots, garlic and parsley in the bottom of a slow cooker. Place the roast on top of the vegetables and pour the soup over the roast and the vegetables.
Cover the slow cooker and cook on low setting for 8 to 10 hours, stirring once.
Transfer roast to a serving platter and place the vegetables around it. Pour the roast gravy from the slow cooker into a gravy boat.