Pot Roast With Vegetables

1 can condensed cream of mushroom soup with roasted garlic

1 box (2.2 oz) beefy onion soup mix (2 packets)

1/3 cup dry red wine or beef broth

1 tsp dried rosemary

2 cloves garlic, thinly sliced

3 pound boneless beef chuck roast

4 carrots, cut in 2 inch lengths

5 medium red skinned potatoes, sliced 1/2 inch thick

Whisk soup, soup mix, wine, rosemary, and garlic in large oval slow cooker until blended.  Add beef; turn to coat.  Arrange carrots and potatoes around meat.  Cover and cook on low 8-10 hour or until meat and vegetables are tender. 

Serves 6