1 1/2 lb boneless
beef round roast or rump roast
4 medium potatoes, quartered
1 16-oz bag baby carrots (or equiv)
1 can condensed cream of mushroom soup
1/2 tsp basil
In a large skillet
with a small amount of oil, brown roast on all sides. While
browning, combine soup with basil. In slow cooker add carrots
and potatoes, then roast on top. Pour soup mixture over roast.
Cover and cook
on high for 5-6 hours or low for 10-12 hours. Serve, topping
with remaining mushroom sauce.
