Ingredients
2lbsbeef chuck roastboneless
1tbspolive oil
3potatoespeeled and cut into 1-inch cubes
1cupbaby carrots
1½cupsgreen beanssliced diagonally
10¾ozcream of mushroom soup
⅔cupwater
1ozdry onion soup mix
Preparation
Heat olive oil in a skillet over medium-high heat. Sear roast in hot oil until browned completely, about 2 minutes per side.
Spread potatoes into the bottom of the slow cooker. Layer baby carrots atop the potatoes and green beans atop the carrots. Place the roast atop the layers of vegetables.
Mix cream of mushroom soup, water, and dry onion soup mix together in a bowl; pour over the roast and vegetables.
Cook on Low 8 to 10 hours.
