This is amazing and the roast just falls apart! Oh I want to make it right now. Make sure to use exactly what is says or its not as good!
1 can cream mushroom with roasted garlic
1 box (2 packets) beefy onion soup mix
1/3 c. apple vinegar
1 tsp. dried rosemary
Crushed 2 garlic cloves, thinly sliced
3 lb. boneless beef chuck roast
4 carrots cut in 2 inch lengths, thick pieces halved lengthwise
2 parsnips, peeled and cut in 2 inch lengths, thick pieces halved lengthwise
5 medium red skinned potatoes, sliced 1/2 inch thick
Garnish: chopped fresh dill
Whisk soup, soup mix, vinegar, rosemary and garlic in a 5 1/2 quart or larger crock pot. Add beef, turn to coat. Arrange carrots, parsnips and potatoes around meat. Cover and cook on low 8-10 hours, or until meat and vegetables are tender. Remove meat to cutting board and slice. Place on serving platter. Remove vegetables with a slotted spoon, arrange around beef. Spoon some gravy on meat, sprinkle with dill. Serve remaining gravy at the table.