Savory Pot Roast Stew
~ From http://crockpot.betterrecipes.com

1 package baby carrots 
3 lb boneless top round roast 
1 large yellow sweet onion 
5 medium potatoes 
8 cups beef broth 
1 large can cream of mushroom soup 
1 Tbsp salt 
1 Tbsp pepper 
1 Tbsp garlic powder
3 bay leaves (optional)

Mix together cream of mushroom soup and beef broth and 
pour in slow cooker. Add salt, pepper, garlic powder, and 
bay leaves and mix well. 

Chop onion and cube washed potatoes (leave skin on potatoes). 
Place roast in liquid and add carrots, chopped onion, and 
cubed potatoes. 

Cook on low for 6-8 hours or cook on high for 4-6 hours. 
Using two forks, shred warm roast beef and add back to stew. 

Notes: Serve hot with crusty french bread or warm biscuits on a cold evening. 

Number of servings: 10