Pot Roast in the Crock Pot

So I get alot of my recipes from Taste of Home and I absolutly love them. Sometimes the recipe looks strange but once you cook it you find that it turns out great!! I have decided that the recipes in Taste of Home are geared for quick and easy prep but the food always turns out great so its always worth a try to test a recipe out.

I have made this recipe once before and it turned out great!!! It only feeds 2-3 with the size of the roast  used but you can always double the recipe:

• 2-2 1/2 lb boneless rump roast
• 5 medium red potatoes quartered
• 2 cups baby carrots
• 1 medium onion quartered
• 1 can cream of mushroom soup
• 1 packet of dry onion soup mix
• 1/2 teaspoon dried basil
• 2 tablespoons garlic chopped
• 1 tablespoon butter
• 1/4 cup of water

1.   Melt butter with 1 tablespoon garlic

 in a skillit and brown all sides of the roast.

2.   Place potatoes, carrots, onions and the rest of

 the garlic with water in the bottom of the crock pot.

3.   Place the roast on top of the veggies.

4.  Mix both soups and basil and pour over the roast.

Cover and cook for 9 - 10 hours on low until the

beef is fork tender. If cooking on high 5 hours.

5. Remove roast from crock pot slice and enjoy!!!