Beef and potatoes simmer in a garlic-infused gravy made from canned soup and dry soup mix.
small red potatoes (about 1 1/2 pounds), cut in half
cloves garlic, peeled
3-pound boneless bottom round beef roast, trimmed of fat
envelope garlic-and-herb dry soup mix (from 2.4-ounce package)
can (10 3/4 ounces) condensed beefy mushroom soup
cups Green Giant Select™ frozen broccoli florets (from 1-pound bag)
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.
Cover and cook on low heat setting 8 to 9 hours.
Remove beef from cooker; place on cutting board. Cut beef into slices; place on serving platter with potatoes and garlic. Cover to keep warm.
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.
Not broccoli fans? Substitute your family's favorite frozen veggie for the broccoli.
The long-roasted garlic cloves are soft and sweet and will taste great spread on buttered rolls.
Serve any leftover beef on crusty French rolls for a nice sandwich.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
Exchanges:1 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.