2 pound beef roast
1 can cream of mushroom soup
1 onion (diced)
6 carrots (sliced)
6 potatoes (cubed into small pieces)
Water
Directions:
Place onion, carrots and potatoes at the bottom of the crock pot. Dredge roast
in flour and then brown on both sides in hot oil over high heat.
When nicely browned, place roast in crock pot over
vegetables. Pour soup and 1/2 can water over roast. Cover and cook on low for
approximately 10 hours, or 5 to 6 hours on high.