1 lb. unpeeled baby redskin potatoes
1 lb. baby carrots
1 med. onion, diced
1 clove garlic, minced
Montreal Steak Seasoning, to taste
2½-3 lb. sirloin tip roast
1 10½-oz. can Campbell’s Golden Mushroom soup, undiluted
1 c. cold water
1/3 c. flour
Soak potatoes overnight in cold water; cut into bite-size chunks. Place potatoes, carrots, onion and garlic in slow cooker; sprinkle with steak seasoning and stir. Lay roast on top. Spread soup over top of roast. Cook on low 10-12 hours or high 5-6 hours. Remove roast to cutting board. Mix water and flour until smooth. Pour slowly over vegetables; stir. Slice roast; lay over vegetables. Cook for 20 minutes more.
Mary Ellen Sequin-Adomat, Traverse City
