1.5 to 2 pounds boneless chuck roast
10.5 ounce can cream of mushroom soup
½ cup water
1 large russet potato, diced (larger pieces)
1 onion, diced (larger pieces)
2 cups baby carrots
1 teaspoon parsley
1 teaspoon granulated garlic
1 teaspoon of your favorite seasoning (I used Trader Joe’s 21 Salute Seasoning)
1 teaspoon salt
1 teaspoon ground black pepper
In a small bowl, combine parsley, garlic, seasoning, salt, and black pepper.
Season both sides of roast with spice mixture.
Place carrots, potatoes, and onions in bottom of slow cooker.
Place seasoned roast on top of vegetables.
In a small bowl, mix cream of mushroom soup and water. Pour over roast.
Cover and cook on low for 8 to 10 hours.
Remove meat and vegetables from slow cooker. Whisk in cornstarch to make a gravy. Add meat and vegetables back in slow cooker.
Serve with egg noodles.
This recipe brought to you by Sophie in the Kitchen