During the summertime months I like to use my slow cooker 2-3 times a week to prepare the family’s dinner. It saves me time during the busy work week and I don’t have to heat up my kitchen on those sweltering hot days. As soon as I get home from work…I have a hot dinner on the table within 30 minutes.

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Beef Roast, Potatoes and Carrots Slow Cooker Recipe

10 1/2 oz. can Condensed Cream of Mushroom Soup
2 to 2 1/2 lb. Boneless Beef Roast
1 small Onion, Finely Chopped
6 large Potatoes, Peeled and Diced
3 large Carrots, Sliced
Water
Salt and Ground Black Pepper
1 Tbsp. Parsley Flakes

Place everything into the slow cooker. Use the empty soup can to add water…just enough to cover the beef roast and veggies. Add a dash of salt and ground black pepper along with the parsley flakes. Stir to make sure everything is combined.

Slow cook on the low setting for 5-7 hours or on the high setting for 4-5 hours. The beef should be tender and falling apart easily when poked with a fork. Serve.

If you have leftovers…let it cool down. Place into a refrigerator safe container with an airtight lid. Refrigerate for up to 3 days. You can freeze it for later use too.

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