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Crock Pot Roast with Golden Mushroom Soup

Beef roast (seasoned to taste)

2 cans Campbell’s Golden Mushroom Soup

1 soup can of beef stock

Place roast in crock pot and season to taste. I use
garlic, Cavender’s All Purpose Greek Seasoning, and
pepper. Mix the beef stock with the two cans golden
mushroom soup. Pour mixture over the roast. Cook on low
all day long. Remove roast and shred. Place shredded
roast back in soup mixture and stir. Serve over pasta or
rice. (Our kids really like to eat roast this way).
 

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