Slow Cooked Garlic and Rosemary Roast Beef Dinner

This slow cooked roast with it's wonderful aromas wafting through the kitchen as it cooks, will be enjoyed long before it's served. Serve it along with roasted, cooked or mashed potatoes and roasted vegetables.

Ingredients:

• 2 pound boneless rump, top sirloin or round roast
• 3/4 teaspoon salt
• pepper
• 2 - 3 cloves garlic
• 1 can cream of mushroom soup
• 1/2 cup red wine or water
• 1 tablespoon fresh rosemary, chopped fine
• 1 sprig fresh sage

side dishes

• 4 yellow or red potatoes
• 4 carrots
• 4 cups green beans, frozen or fresh
• 2 tablespoons olive oil
• 1 clove garlic, crushed

Method:

1. Sprinkle roast with salt and pepper. Tuck peeled garlic cloves under twine.
2. Place in slow cooker.
3. Add cream of mushroom soup, splash of wine, rosemary and sage.  
4. Cook on high for 5 - 6 hours or on low for 7 - 8 hours
5. Half hour before serving, cook quartered potatoes. Cook chopped carrots in a separate small pot for 5 minutes. Stir together carrots, green beans, olive oil and 1 crushed garlic clove. Roast at 400° F for 30 minutes in foil lined pan.
6. When ready to serve, remove roast to serving plate and cover. 
7. To make gravy, shake 1 tablespoon flour with 1/2 cup water in a jar, and add to roast beef juices, stirring until thick. If you like, you can pour the juices into a pot through a sieve and do the same.  There will be lots of gravy. Add some rolls to sop it up. Serves 4 ( use a 3 - 4 pound roast to serve 6 - 8)