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Slow cooker pot roast

From Brooke Hunt on Cooks.com

1 rump or shoulder roast, 2 cans cream of mushroom soup, 1 can water, 2 cloves garlic (minced), 1 1/2 tsp. salt, 1/2 tsp. pepper, 1 tsp. basil, 1 tsp. oregano, 6 small red potatos, quartered, 1/2 onion, diced, 3 c. chopped carrots, 3 c. mushrooms, whole or chopped.  Add roast, water, soup, herbs and spices, and onions to slow cooker and let simmer for 4-6 hours. After 3-5 hours, add the rest of the vegetables.

Let simmer for 1-2 hours and serve. A lot of this is by your preference; herbs and seasonings may be increased or decreased, if desired.

   
1 rump or shoulder roast
Set slow cooker on low. Chop onions. Remove any larger pieces of fat from roast. Add roast, water, soup, herbs and spices, and onions to slow cooker and let simmer for 4-6 hours. After 3-5 hours, add the rest of the vegetables.

Let simmer for 1-2 hours and serve. A lot of this is by your preference; herbs and seasonings may be increased or decreased, if desired


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