2 1/2-lb.
boneless beef round top round or rump roast
2
cloves garlic, cut into slivers
2
tbsp.
butter or margarine
1 1/2
cups
baby carrots
3/4
tsp.
thyme leaves
8
oz.
fresh mushrooms, halved
1
10 3/4-oz.
can condensed cream of mushroom soup with roasted garlic
1/4
cup
water or red wine
Baked potatoes or hot cooked noodles (optional)
Directions
Cut small slits in roast. Insert garlic slivers into slits. In Dutch oven or large skillet, melt butter over medium-high heat. Add roast; cook to brown evenly, about 5 minutes. Place carrots in 4- to 6-quart slow cooker. Add roast and pan drippings; sprinkle with thyme. Top with mushrooms.
In medium bowl, blend soup and water. Pour over beef. Cover and cook on LOW 6 to 8 hours until beef is tender. Serve with baked potatoes or hot cooked noodles, if desired.
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