Recipe #18.
                       
                              Beef Pot Roast with Vegetables and Mushroom Soup Gravy

3 pound Chuck, Sirloin Tip or any other lean Beef Roast.
5-6 Large Carrots; peeled and cut in chunky pieces or several Baby Carrots.
5-6 Medium-Large Potatoes, peeled and quartered.
1 medium Onion; chopped.
2 cloves Garlic; chopped.
1 small box Mushrooms; sliced or buttons.
3 Reduced Sodium Beef Bouillon Cubes.
1 can Reduced Sodium Beef Broth.
1 can Reduced Sodium Cream of Mushroom Soup.
1 Soup can of Water; if needed.

Put the Carrots and Potatoes in the Crock-Pot first.
Add the Meat in next.
Put the Bouillon Cubes, Mushrooms, Onion, Garlic and Soup on top of all of this.
Add in the Beef Broth.
Add 1 can or part of a can of Water, if needed.
Cover and cook on Low for 10-12 hours or on High for 5-6 hours.