Slow Cooker Beef Roast

2  lb.		boneless beef roast
1  teaspoon		vegetable oil
1  pinch		salt
1  pinch		ground black pepper
1/2  cup		onion
3		medium carrots
10-1/2  ounces		condensed cream of mushroom soup
4		cloves garlic,s minced
2  tablespoons		chopped fresh parsley
2		Potatoes - Fresh

Tip: Click on the ingredient links to learn the nutritional information for all the Slow Cooker Beef Roast ingredients. The serving size for any ingredient in Slow Cooker Beef Roast may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

In a large skillet over medium high heat, saute the roast in the oil for 15 minutes, or until all sides are well browned. Season with salt and pepper to taste and set aside.
Place the onion, carrots, garlic and parsley in the bottom of a slow cooker. Place the roast on top of the vegetables and pour the soup over the roast and the vegetables.
Cover the slow cooker and cook on low setting for 8 to 10 hours, stirring once.
Transfer roast to a serving platter and place the vegetables around it. Pour the roast gravy from the slow cooker into a gravy boat.