Savoury Slow Cooker Garlic Pot Roast w/ Creamy Mushroom Gravy

This is a recipe that I have made over a dozen times. I have seen variations of it all over the Internet using similar ingredients. I use a 3-5 lb pot roast, which feeds about 5 people. You can tweak the recipe slightly if you have a larger sized roast. The roast simmers all day in the creamy gravy and is so tender and delicious. My husband loves it served over mashed potatoes, and asks for it often.

Ingredients:

1 3-5 lb beef pot roast
1 small onion diced
5 cloves garlic
1 tbsp vegetable oil
1 can sliced mushrooms (with liquid)
1 can condensed cream of mushroom soup
1 cup beef broth
2 tbsp of Worcestershire sauce
1 package dry onion soup mix
2 tsp Italian Seasoning (a blend of marjoram, parsley, thyme, oregano)
salt and pepper to taste


Directions:

Peel 5-7 cloves of garlic. Make several small 1-2 inch deep slits in the pot roast and insert garlic cloves as far as you can push them.

Heat vegetable oil in skillet over medium high heat. Brown roast in oil on all sides for about 1-2 minutes per side. Place in 3-5 quart slow cooker.

In separate bowl combine the canned mushrooms with liquid, water, spices, broth, Worcestershire, soup mix, onions and mushroom soup. Mix well and pour over roast.

Set slow cooker to low and cook for 6-8 hours. Slice roast and serve with gravy over a bed of rice or mashed potatoes.