1 (3-4 lb size) beef roast (boneless shoulder, round bone shoulder, chuck roast, or small rump roast)
1 can condensed cream of mushroom soup
1 packet onion soup mix
1 envelope ranch dip, dry mix
1 can whole tomatoes, diced
2 tablespoons brown sugar (packed firm)
7 red baby potatoes
1 large onion, quartered
2 stalks celery
1 bay leaf
1 1/2 cup water (depending on how much juice you like)
1 tablespoon rosemary
3/4 tablespoon salt
1 tablespoon black pepper
1 tablespoon basil
1 tablespoon oregano
4 cloves garlic
oil (canola, vegetable or olive)
Heat a heavy skillet over medium-high heat. Place roast in skillet with oil and sear (brown over high heat) on all sides. Marinate roast with rosemary, thyme, salt, pepper, basil and oregano until beef is completely covered while it’s in the skillet. Hold it up in the pan with a long handle cooking fork if necessary or with tongs. Remove roast from pan, leaving drippings, if any, in the pan. Place roast in slow cooker.
Add the vegetables (and canned tomatoes), broth, cream of mushroom soup, onion and ranch dip packets, brown sugar, bay leaf and water. Add salt and pepper. Add garlic cloves.
Cover and leave in crockpot for desired time of cooking. You can cook on high 3-4 hours, medium 6-8 or low 10+.