Slow Cooker Garlic Braised Beef and Potatoes

 

8

small red potatoes (about 1 1/2 pounds), cut in half

8

cloves garlic, peeled

3-pound boneless bottom round beef roast, trimmed of fat

1

envelope garlic-and-herb dry soup mix (from 2.4-ounce package)

1

can (10 3/4 ounces) condensed beefy mushroom soup

2

cups Green Giant Select® frozen broccoli florets (from 1-pound bag)

• 1 Place potatoes and garlic in 4- to 5-quart slow cooker. Place beef on potatoes. Sprinkle dry soup mix over beef; pour beefy mushroom soup over all.
• 2 Cover and cook on low heat setting 8 to 9 hours.
• 3 Remove beef from cooker; place on cutting board. Cut beef into slices; place on serving platter with potatoes and garlic. Cover to keep warm.
• 4 Meanwhile, place frozen broccoli in slow cooker with remaining sauce. Increase heat setting to high. Cover and cook about 15 minutes or until broccoli is tender. Serve with beef and potatoes.