Crockpot Roast Beef

Not long after I began dating my husband sixteen years ago I was introduced to his family's tradition of Sunday roast beef dinner with all the fixings: (s)mashed potatoes, gravy, veggies (corn, peas, green beans, carrots, etc) and occasionally rolls. It took our family a number of years before we started to emulate this tradition, maybe because we weren't very good at cooking roasts, or maybe because it took work to make the potatoes, but somewhere along the way we have got into the habit of almost always making a roast beef dinner. Here is how I make the roast, it actually is pretty simple, and it is nice walking into the house after church to the smell of a wonderfully tasty roast cooking.

Most of the time our church meetings are fairly early so it's easiest to have something I can leave in the crock-pot to cook while we are gone for our three hour block. Plus I love how tender the meet is after cooking this way.

Ingredients

• 1 roast (if it's more than half a kilogram I would double the can of soup)
• 1 can of cream of celery or mushroom soup
• 2 cans of water
• 1 package of dry onion soup mix 
• Montreal Steak Spice

Directions

• Mix soup, water and dry soup in a bowl add spice for flavouring. Place meat in crockpot and cover with mixture. Let cook on high for about 4-6 hours. If you want, you can cut the meat into smaller pieces and submerge them in the the sauce to make it even more tender.

• When done remove meat and make gravy with the drippings, serve on mashed potatoes.