Crockpot Beef Roast

~Sandy~

3 to 4 lb BOTTOM round roast

1 can cream of mushroom soup

1 packet french onion soup mix

½ soup can water

Pepper to taste

Mix water, mushroom soup, and onion soup mix.

Pour over roast.

Cook 7 hours on low in crock pot.

Slice roast and return to cooking juices.

I usually prepare this the day before. Refrigerate whole roast and juices separately. The next day, scrape off fat that has risen to the top of juices, slice roast and return to juices. Add splash of red wine vinegar. Reheat. Freezes well.

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