Toss It In The Crock Pot And Go Roast

• 2 1/2 lbs top round london broil beef
• 1 (10 1/2 ounce) can cream of chicken soup, undiluted (or any cream soup)
• 1 teaspoon beef base (I use a paste, but I am sure bouillon would work)
• 1 (1 1/4 ounce) envelope onion soup mix
• 1/2 - 1 lb baby carrots
• 6 medium potatoes, unpeeled and quartered
• 1 onion, peeled and quartered

1. Toss onions, potatoes and then carrots into crock pot.
2. Lay meat on top of that (may have to smoosh it in a little).
3. Pour on the soup, soup mix and dab the base on top.
4. Turn the meat over and then over again, so that some of the soup goes underneath the meat, but some is still coating it.
5. Sprinkle with black pepper.
6. Cook on low for about 6 hours or so.
7. I have made this a few times and have never had to add water-- the soups and meat juices make a lovely thick gravy.
8. I make this in a 6 1/2 quart Rival Slow Cooker-- I know it cooks faster than smaller pots.

beef, cream of chicken soup, beef base, onion soup, baby carrots, potatoes, onion

Taken from www.food.com/recipe/toss-it-in-the-crock-pot-and-go-roast-43889 (may not work)