Sweet Crock Pot Roast

I LOVE this recipe and I've probably been making it for like 6 years. It's super easy and I usually serve it with mashed potatoes. I got the recipe from our 1st Abbey Church Cookbook (a compilation of recipes from all the girls at Abbey Church village when we were living in Ohio) and it's from Becky Whitney.

1 (3 to 5 lb.) beef roast

garlic salt, to taste

Garlic salt the roast and place in crock pot.

1 can cream of mushroom soup

1 pkg. dry onion soup mix

1 can beef gravy

1/2 cup brown sugar

3 T. vinegar (I usually use red-wine vinegar)

2 T. soy sauce

1 T. worcestershire sauce

Mix together and pour over roast. Cook on low-heat for 12 hours or high-heat for 6 to 7.

The recipe says to take the roast out when cooked, strain gravy to get rid of lump, and thicken with cornstarch and cold water mixture. However, I never even paid attention to this after making this many times, and so I've never bothered with straining and thickening the gravy. I just put the gravy in a gravy boat and serve directly over the roast and over mashed potatoes. Super yummy!