Sunday Pot Roast Dinner - Slow Cooker

• 4 lbs boneless bottom round roast
• 2 -3 garlic cloves, cut into slivers
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 3 slices bacon, chopped
• 2 medium onions, cut into thin wedges
• 1 celery rib, cut into 1/2-inch slices
• 2 lbs red potatoes, cut into 1 1/2-inch pieces
• 1/2 lb carrot, cut into 1-inch pieces
• 1/2 lb parsnip, peeled, halved lengthwise and cut into 1-inch pieces
• 1 teaspoon dried marjoram
• 1/2 teaspoon dried thyme
• 1 (10 3/4 ounce) can condensed tomato soup
• 1/2 cup condensed beef consomme, plus
• 1/3 cup condensed beef consomme, divided
• 1/2 teaspoon dry mustard
• 2 tablespoons balsamic vinegar
• 3 tablespoons all-purpose flour

1. Pat roast dry with paper towels. Cut deep slits in surface of roast; insert garlic. Lightly salt and pepper meat. Set aside.
2. In a large skillet, cook bacon until crisp; remove with a slotted spoon and set aside. Add roast to drippings; cook 5 to 8 minutes, turning occasionally, until brown. Remove from heat.
3. Place onions and celery in Slow Cooker ceramic pot. Place roast on vegetables; pour drippings over roast. Add bacon, potatoes, carrots, and parsnips. Sprinkle with marjoram and thyme. In medium bowl, combine tomato soup, 1/2 cup consomme, mustard, and vinegar. Pour over mixture in Slow Cooker. Cover and cook at LOW 8 to 10 hours, or until roast and vegetables are tender.
4. Remove roast to cutting board. With slotted spoon, remove vegetables to serving bowl. Cover both to keep warm. In small bowl, mix flour and remaining 1/2 cup consomme. Stir into liquid in Slow Cooker. Cover and cook on HIGH about 10 minutes, or until thickened. Slice roast. Serve roast and vegetables with gravy.

garlic, salt, black pepper, bacon, onions, celery, red potatoes, carrot, parsnip, marjoram, thyme, tomato soup, condensed beef, condensed beef, dry mustard, balsamic vinegar, allpurpose

Taken from www.food.com/recipe/sunday-pot-roast-dinner-slow-cooker-190717 (may not work)