3-5lb beef roast
4-5 large potatoes peeled or 12-15 small potatoes that do not need to be peeled
4-5 carrots peeled
1 cup frozen peas
1 onion sliced
2 sprigs fresh rosemary
2 springs fresh thyme
1 Tbs fresh garlic grated
1 packet dry onion soup mix
3 cups water
1Tbs Worcestershire sauce
salt and black pepper as needed
3-4 Tbs of flour to thicken gravy
not add peas yet) and turn slow cooker onto high. In pan with remaining oil, brown garlic and onion, then add rosemary and thyme. Next add onion soup mix and stir in water. Pour soup and sauteed onion/garlic mixture over vegetables and beef. Cook in slow cooker on high for 5-6 hours or until beef is tender. Add peas in last 15 minutes of cooking. Remove all meat and vegetables onto platter. Skim the top layer of gravy into a pan (fat layer) and mix with flour. Keep adding gravy from the slow cooker and stir well until gravy thickens. Taste for seasoning adjust salt and pepper as needed. Enjoy.
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