2 lbs. boneless beef roast
1 tsp. vegetable oil
1 onion, quartered
salt and pepper
16 carrots, chopped
1 can cream of mushroom soup
4 cloves garlic, minced
2 TBS. chopped fresh parsley
In a large skillet over medium-high heat, sauté the roast in the oil for 15 minutes, or until all sides are well browned. Season with salt and pepper and set aside.
Place the onion, carrots, garlic and parsley in the bottom of a slow cooker. Place the roast on the top of the vegetables and pour the soup over the roast and vegetables.
Cover the slow cooker and cook on low for 8-10 hours, stirring once.
Transfer the roast to a serving platter and place the vegetables around it. Pour the roast gravy from the slow cooker into a gravy boat.