Beazell's Cook Book

Crock Pot Roast by Jessica Catrett

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1 roast- sirloin tip or beef
2 tablespoons of minced garlic
1 (small) chopped Vidalia onion
1 can of Campbell's French onion soup
1 can of cream of mushroom soup
2 envelopes of brown gravy mix
1/2 cup of Worcestershire Sauce
15-20 small baby carrots
2 lbs. sliced and peeled red potatoes
 
Season with Beazell's Cajun Seasoning and meat tenderizer. Place in Crockpot. Cook on low to medium heat for six to eight hours. Perfection and it makes its own gravy!:)

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