August 16, 2015.

Recipe # 228.

                                                    Sunday Beef Roast with Vegetables

3-5 Pound Lean Beef Roast.

5 Large Potatoes; peeled and cut into wedges.

5-6 Large Carrots; cleaned and cut into chunky pieces.

1 Pound Fresh or Frozen Cut Green Beans.

1 Package Onion Soup Mix.

1-2 Cloves of Garlic; chopped.

1 Can Reduced Fat and Sodium Cream of Mushroom Soup.

Seasoned Salt Substitute to taste.

Pepper to taste.

Put the Vegetables; except the Onion and Garlic, into the Crock-Pot.

Season.

Season the Roast on both sides and lay it on top of the Vegetables.

Mix the Soup and Water together and pour it over all of this.

Cover and cook on Low for 8-12 hours or on High for 4-5 hours or until done and tender.