Use beef shoulder or any cut of roast for this easy slow cooker recipe and serve your family a comforting dinner of beef and vegetables in a rich gravy.
Preparation Time
15 mins
Cooking Time
8 hr 15 mins
Total Time
8 hr 30 mins
Calories
392 Calories
Recipe Instructions
Step 1
Heat oil in a large skillet over medium-high heat. Add roast and sauté until well browned on all sides, about 15 minutes. Season with salt and pepper and turn off the heat.
Step 2
Place onion, carrots, garlic, and parsley in the bottom of a slow cooker. Place the roast on top, then pour the soup over the roast and vegetables. Cover and cook on Low for 8 to 10 hours, stirring once.
Step 3
Transfer roast to a serving platter and arrange vegetables around it. Pour gravy from the slow cooker into a gravy boat.
Ingredients
1 teaspoon vegetable oil
salt and pepper to taste
1 (10.75 ounce) can condensed cream of mushroom soup
