Delicious 24 Hour Crock Pot Roast

Ingredients

• 2 lbs bottom round beef roast (fat trimmed off)
• 1 (18 1/2 ounce) can progresso French onion soup
• 1 lb baby carrot
• 1 lb red potatoes, cubed
• 2 tablespoons olive oil
• salt and pepper

Gravy

• 3 tablespoons cornstarch
• 1/4 cup cold water
• 1/2 cup low-fat milk

Directions

1. 1

   24 hours prior to meal time, trim fat off the roast, rub with salt and pepper and sear all sides in a hot frying pan with the olive oil.

2. 2

   Place in crockpot, cover with entire can of french onion soup.

3. 3

   Set on Low, leave to cook overnight.

4. 4

   About 6-7 hours prior to mealtime, add baby carrots.

5. 5

   About 3 hours prior to mealtime, add red potatoes.

6. 6

   About 15 minutes before mealtime, turn off crockpot and remove meat and vegetables to serving platter and cover with foil.

7. 7

   Pour liquid into a 2 quart sauce pot and heat on medium.

8. 8

   Add 1/2 cup lowfat milk and stir.

9. 9

   Add cornstarch to 1/4 cup of cold water, mix well, then add slowly to boiling liquid until desired consistancy is reached. Pour into gravy dish or bowl and serve with platter.