Stir the potatoes, carrots, celery, soup and garlic
in a 5-quart slow cooker. Season the beef with the
black pepper. Add the beef to the cooker and turn
to coat.
Cover and cook on LOW for 10 to 11 hours or until
the beef is fork-tender. Sprinkle with the parsley,
if desired.
For thicker gravy- Stir 1/4 cup all-purpose flour
and 1/2 cup water in a small bowl until smooth.
Remove the beef from the cooker. Stir in the flour
mixture. Cover and cook on HIGH for 10 minutes or
until the mixture boils and thickens.
Originally Submitted
1/27/2012
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