2-4lb Round Roast (top) - Fat trimmed
2 cloves of garlic, coarsely chopped or 4 TLBSP Minced Garlic divided
6-7 Carrots peeled and chopped into 3 in pieces or 10oz baby carrots
6-10 Small Red Potatoes, Whole
4-5 stalks of Celery chopped into half inch pieces
2 Large Sweet Vidalla (Maya) Onion, Chopped
1 Can of French Onion Soup (Campbell's)
1 C Beef Broth
2 C Water
3 TLBSP Worcestershire
1 TLBSP A-1
Salt
Pepper
Fresh Rosemary
Thyme
1 TLBSP Vegetable, Canola or Olive Oil

2 -4lb Round Roast (top) - Fat trimmed 2 cloves of garlic, coarsely chopped or 4 TLBSP Minced Garlic divided 6 -7 Carrots peeled and chopped into 3 in pieces or 10oz baby carrots 6 -10 Small Red Potatoes, Whole 4 -5 stalks of Celery chopped into half inch pieces 2 Large Sweet Vidalla (Maya) Onion, Chopped 1 Can of French Onion Soup (Campbell's) 1 C Beef Broth 2 C Water 3 TLBSP Worcestershire 1 TLBSP A-1 1 TLBSP Vegetable, Canola or Olive Oil

In a separate bowl add oil, 2 TLBSP minced garlic, minced/chopped rosemary and thyme, salt and pepper and mix well to create roast rub mixture.

Add garlic cloves or 2 TLBSP minced garlic, onion and celery to crock pot. Trim fat from roast and coat with rub mixture. Add salt and pepper to taste and place in crock pot on top of onions and celery.

Add Carrots to crock pot. Add potatoes around roast on top of carrots.

Pour french onion soup on top of roast.

In a separate bowl add water, broth, worcestershire, A-1 and stir well. Add to crock pot. Add sprigs of rosemary to crock pot to taste. Cover.

Cook on HIGH for 5-6 hours or low up to 8 hours until meat is heated to 200 degrees with a meat thermometer and cuts or separates easily with a fork or knife.

Serve as preferred.

Recipe created by C. Ashlock.