from the kitchen of Christine
1 (3-5 lb) 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 pkg dry onion soup mix
1 (10 3/4 oz) can beef gravy
1/2 c brown sugar
3 T vinegar
2 T soy sauce
1 T Worchestershire sauce
8-16 oz fresh mushrooms (opt)
Mix together and pour over roast. Cook on low for 12 hours or high for 6-7 hours. Take the roast out when cooked, strain gravy to get rid of the lumps and thicken with cornstarch and water mixture.
I actually added a package of fresh 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.
