July 9, 2015.
Recipe # 190.

                                    Beef Roast and Vegetables in Cream of Mushroom Soup

3-5 Pound Beef Roast.
1 Onion; chopped.
2-3 Cloves of Garlic; chopped.
5-6 Potatoes; peeled and cut into wedges.
1 Pound Fresh or Frozen Baby Carrots.
1 Pound Frozen Cut Green Beans.
1 Can Reduced Fat and Sodium Cream of Mushroom Soup.
1-2 Can Reduced Fat and Sodium Beef Broth.
Seasoned Salt Substitute to taste.
Pepper to taste.

Put the Potatoes, Carrots and Green Beans into the Crock-Pot and Season them.
Season and lay the Roast it on top of them.
Pour the Soup and Broth on top of the Roast.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.