Sunday Supper Roast Beef

• 1 pound baby Yukon gold potatoes
• 2 cups frozen carrots
• 1 large onion, chopped
• 1 stalk celery, chopped
• 1 tablespoon garlic-herb seasoning blend
• 1 3-pound beef rump roast
• 1 packet (1-ounce) onion soup mix
• 1 jar (12-ounce) mushroom gravy
• 1 tablespoon chopped garlic

In a 5-quart slow cooker, toss together potatoes, carrots, onion, celery, and garlic-herb seasoning. Sprinkle both sides of roast with onion soup mix. Place on top of vegetables in slow cooker.

In a small bowl, stir together gravy and garlic. Pour over roast in slow cooker.

Cover and cook on Low heat setting for 8 to 10 hours.

Transfer roast to a cutting board; let rest for 10 minutes before slicing. Serve sliced roast with vegetables and gravy.

• Yields: 6 servings
• Preparation Time: Prep 20 minutes Cook 8 to 10 hours (Low)