Delicious 24 Hour Crock Pot Roast - cooking recipe

Ingredients

2 lbs bottom round beef roast (fat trimmed off)
1 (18 1/2 ounce) can progresso French onion soup
1 lb baby carrots
1 lb red potatoes, cubed
2 tablespoons olive oil
salt and pepper
Gravy
3 tablespoons cornstarch
1/4 cup cold water
1/2 cup low-fat milk

Preparation

24 hours prior to meal time, trim fat off the roast, rub with salt and pepper and sear all sides in a hot frying pan with the olive oil.
Place in crock pot, cover with entire can of french onion soup.
Set on Low, leave to cook overnight.
About 6-7 hours prior to mealtime, add baby carrots.
About 3 hours prior to mealtime, add red potatoes.
About 15 minutes before mealtime, turn off crock pot and remove meat and vegetables to serving platter and cover with foil.
Pour liquid into a 2 quart sauce pot and heat on medium.
Add 1/2 cup low fat milk and stir.
Add cornstarch to 1/4 cup of cold water, mix well, then add slowly to boiling liquid until desired consistency is reached. Pour into gravy dish or bowl and serve with platter.