Things You'll Need:
- Beef Slow cooker Carrots Garlic cloves Onions 1 can of cream of mushroom soup 1 cup of beef broth 1 packet of onion soup mix Seasonings
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Step 1
Buy a cut of beef. Boneless rump roast or bottom round roast both work well. You'll want to select a roast that has some fat in it. Of course, you don't want too much because it can make the roast tough, but a small amount of fat adds flavor and moisture to the meat.
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Step 2
Brown the meat. You may want to cut it into a few smaller slices first to allow more even browning and to make sure the roast fits comfortably into the slow cooker. Heat about 2 tbsp. of oil over medium heat and add the pieces of roast. Allow 2 to 3 minutes of cooking for each side of the slices. Remember--you're not trying to completely cook the meat right now; you just want to brown it.
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Step 3
Remove the roast slices and place them in a 4- to 5-qt. slow cooker. Add one sliced onion, four cloves of garlic and three sliced carrots. Sprinkle with seasoning, according to your taste; salt, pepper, and thyme add a nice taste to the dish.
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Step 4
Mix together the following: one can of cream of mushroom soup, one cup beef broth and one packet of onion soup mix. Pour the mixture over the roast and vegetables. Cover the slow cooker and cook for approximately 6 to 8 hours on the low setting.
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Step 5
Remove the slices of roast beef from the slow cooker after they've finished cooking. Remove the vegetables as well. Use the remaining broth as gravy. Serve in combination with other foods, such as mashed potatoes, rolls and corn on the cob. Enjoy your meal!
