Crock Pot Roast

from the kitchen of Christine

1 (3 to 5 pound) beef roast
garlic salt to taste
Garlic salt the roast and place in the crock pot.
1 (10 3/4 oz) can cream of mushroom soup (I use Healthy Request)
1 Package dry onion soup mix
1 (10 3/4 oz) can beef gravy
1/2 cup brown sugar
3 tablespoons vinegar
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce

Mix together and pour over roast. Cook on low for 12 hours or high for 6 to 7 hours. Take roast out when cooked, strain gravy to get rid of lumps, and thicken with cornstarch and water mixture.

I actually added a package of fresh sliced mushrooms to the sauce and did not do the cornstarch thing. You just have to see if it is thick enough for you when done cooking.