Kathy's Roast and Vegetables Recipe

Ingredients:

• 1 (3 pound) bottom round roast
• ground black pepper to taste
• garlic powder to taste
• 1 tablespoon vegetable oil
• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 1 (1 ounce) package dry onion soup mix
• 5 carrots, peeled and sliced into 1 inch pieces
• 6 small new potatoes, halved

Directions:

• Season roast with black pepper and garlic powder. In a large pot, heat the oil over medium heat. Brown the roast on all sides for 20 minutes.
• Mix together the mushroom soup and the onion soup mix in the slow cooker. Place roast into the slow cooker, and arrange carrots and potatoes around the meat.
• Cover, and cook on low for 6 to 8 hours, stirring occasionally.