Categories: Crockpot

Ingredients

• 3 lb. beef roast
• Salt & pepper
• 1 14-1/2 oz. can diced tomatoes
• 1 can tomato soup
• 1 envelope Lipton Onion Soup
• 3-4 cloves garlic, minced
• 1/4 t. dried thyme
• 2 dried bay leaves
• 1/2 lb. carrots, peeled & cut
• 6 potatoes, peeled & cubed
• 2 medium onions, peeled
• 3 T. corn starch mixed in 1/2 C. water

Directions

1. Season beef with salt & pepper; brown in oil for 5-10 minutes per side.

2. In a large bow, mix tomatoes, soup, onion soup mix, garlic, thyme and salt & pepper to taste. Put half the sauce in the bottom of the crockpot; add the roast and pour the remainder of the sauce over the roast and add bay leaves.

3. Cook on low for 8 hours. After 4 hours, add potatoes, carrots and onions. (Cooking the vegetables for only 4 hours keeps them from getting too mushy.)

4. Remove meat and vegetables to a platter. Strain tomato sauce into a pan and thicken with the cornstarch. Serve with the meat and vegetables.

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