 | | Directions | | Dredge beef roast in flour. Season with salt and pepper. Brown on all sides in a skillet with oil over medium high heat. Place carrots and onions in the bottom of a slow cooker. Top with browned roast. In a small bowl, combine soup, broth and Worcestershire. Pour over roast. Cover and cook on low for 8-10 hours. |
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Prep Time: 15 minutes
Cook Time: 6+ hours
Servings: 6
|  | | Ingredients | | - | | 4 pounds beef roast |
| - | | 2 tablespoons flour |
| - | | 1 tablespoon oil |
| - | | salt and pepper, to taste |
| - | | 3 cups baby carrots |
| - | | 1 onion, quartered |
| - | | 1 can cream of mushroom soup |
| - | | 1 cup beef broth |
| - | | 2 tablespoons Worcestershire sauce |
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