Ingredients
1 bottom round roast
2 cans cream of mushroom soup
4 large garlic cloves – chopped
1 yellow onion – chopped
salt & pepper
1 28 ounce bag of honey gold potatoes
1 lb baby carrots
32 ounces beef broth
½ tsp of dried oregano
Directions
Season the roast with 1 tablespoon of salt and 1 teaspoon of pepper and rub well.
Place the roast in slow cooker with fat side up and toss in cut potatoes and carrots then follow the chopped onion and chopped garlic.
Whisk together your mushroom soup and beef broth in a separate bowl and pour the soup mixture over the roast.
Add in oregano and sprinkle in 2 tsp of salt and 1 tsp of black pepper.
Cover and cook on high in the slow cooker for at least 8 hours.
After the 8 hours, you can shred the roast using 2 forks, just shred the meat into smaller pieces of your
preference.
Serve with vegetables and enjoy!