4 medium potatoes, quartered (peeled or not peeled)
2 cups fresh or frozen baby carrots (I prefer fresh)
1 stalk celery, cut into 1 inch pieces
2 1/2 lb boneless beef chuck roast
1 can tomato soup
3 cloves garlic, minced
1/2 cup water
Place potatoes, carrots, celery & garlic in a 3 1/2 qt slow cooker. Season roast with pepper and place on top.
Mix soup and water. Pour over roast and vegetables.
Cover and cook on LOW 10 to 12 hours or on high 5 to 6 hours.
Serves 4 – 6
If you want a thicker gravy, mix 1/4 cup of all purpose flour with 1/2 cup water. Remove beef and keep warm. Add flour mixture to slow cooker. Turn heat to HIGH. Cook until mixture boils & thickens, about 10 minutes.
