Slow Cooker Bottom Round Roast

Easy slow cooker recipe. As I am at the end of my financial aid, and, frankly, broke until I get my Fall money, I have to use the stuff in my fridge and freezer. Which, since I try to buy as frugally as I can. When I see a good deal, I get a lot :)

I originally got the bottom round roast for chili, as I prefer mine with beef chunks (as they are better able to stand up to multiple hours of cooking). But, I had an extra.

So, this is my very simple recipe. Laugh if you want, it tastes great and feeds me for a few days.

One Bottom Round Roast
One package onion soup mix
One can condensed cream of mushroom soup
One tsp dried minced garlic
salt and pepper

I salted the roast, and browned it in a large skillet. I put the roast in the slow cooker, and deglazed the pan with about a half cup of water. Poured this over the roast, and topped it with pepper, the onion soup mix, and the can of mushroom soup. I was very careful with the mushroom soup, as I wanted most of it to cook on top of the roast, rather than on the bottom where it could burn.

High for 6 hours, or low for 8-10. I cooked it in roast form on High for 4 Hours, then cut the roast and let it simmer in the sauce for another hour.

Serve with Bread. (And, yes, I made this bread almost specifically for sopping up the sauce made by this dish.)

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