Pot Roast with Vegetables

Serves: 6

1 can (4 oz) condensed cream of mushroom soup with roasted garlic
1 box (2.2 oz) beefy onion soup mix (2 pkts)
1/3 cup dry red wine
1 tsp dried rosemary, crushed
2 cloves garlic, thinly sliced
3-lb boneless beef chuck roast
4 carrots, cut in 2-in. lengths
2 parsnips, peeled, cut in 2-in. lengths
5 medium red-skinned potatoes, sliced 1/2 in. thick


Whisk soup, soup mix, wine, rosemary and garlic in an oval 2 qt or larger slow-cooker until blended. Add beef; turn to coat. Arrange carrots, parsnips and potatoes around meat. Cover and cook on low 8 to 10 hours, or until meat and vegetables are tender. Remove meat to cutting board and slice. Place on serving platter. Remove vegetables with a slotted spoon; arrange around beef. Spoon some gravy on meat. Serve remaining gravy at the table.