1 (2 to 3) lb. Rump or shoulder roast
2 cans Cream of Mushroom soup
1 can Beef Broth
1 pkg. Lipton Onion Soup
1 pkg. McCormick Brown Gravy mix
3 tbsp. butter or olive oil
2 or 3 carrots, in chunks
1 pkg. pearl onions, peeled

Brown the roast on all sides in butter or olive oil until it has sealed in the juices. Mix all other ingredients except onions and carrots together In a bowl. Place onions and carrot chunks on the bottom of the crock pot, carefully lay the seared roast on top of the onions and carrots, and cover it all with the soup mixture. Cook on high 4-6 hours or low 8-10 hours. Be sure to cook long enough to break down the tissue for a tender roast.

Note: If you would like to cook potatoes with the roast, cut them into quarters and put them in the crock pot with the onions and carrots; however, my family prefers mashed potatoes with this roast.

Submitted by: Katherine Bailey