1 rump or shoulder roast
2 cans cream of mushroom soup (use the garlic variety for one of the cans if possible)
1 can water
2 cloves garlic, minced
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon basil
1 teaspoon oregano
6 small, red or golden potatoes cut into quarters
½ onion diced (if you don't have onions, use 1 tsp onion powder)
3 cups chopped carrots
3 cups mushrooms, whole or chopped

Set slow cooker on low. Chop onions. Remove any larger pieces of fat from roast. Add roast, water, soup, herbs and spices, and onions to slow cooker and let simmer for 4-6 hours. After 3-5 hours, add the rest of the vegetables.

Let simmer for 1-2 hours and serve. A lot of this is by your preference; herbs and seasonings may be increased or decreased, if desired.

Submitted by: Brooke Hunt