3.5 lb bottom round roast
2 cans cream of mushroom soup(homemade)
1 packet onion soup mix(homemade)
1/2 cup balsamic vinegar(you can go more or less if you like)
1 medium onion, sliced
2 cloves garlic, smashed
1 TB olive oil
salt and pepper
Place seared meat into slow cooker and season with salt and pepper.
Place pan back on heat and add in onions, garlic and balsamic vinegar.
Cook for 5 minute over medium heat. Stirring to prevent scorching.
In a bowl mix soups.
Place onion mixture over beef. Pour soup mixture over the top
Cook on low 6-8 hours.
Remove from slow cooker and allow to rest for 10 minutes before slicing.
The left over juices make a fantastic gravy for the meat and over potatoes!