I Stole Karen's Toss It in the Crock Pot and Go Roast (In Memory

I started with Karen's "Toss it in the crock pot and go roast." It looked a little bland (sorry Karen) so I tried to jazz it up a little. I know it isn't going to be everyone's cup of tea, and her's was great because it was so simple. Anyway, try mine too.

• Ready In: 6 hrs 17 mins
• Serves: 5-6
• Yields: 6 chunks of meat

Ingredients

• 2 1⁄2 lbs  top round london broil beef (ours was a Montana steer named Clyde)
• 1 (10 1/2ounce) can  cream of chicken soup
• 1 (10 1/2ounce) can water (Karen omits this for thicker gravy)
• 3  teaspoons  beef base (Karen only used one, but also had onion soup mix, which I ommitted. Maybe I over did it here.)
• 4  peeled and chopped medium carrots
• 1  large onion, peeled and chopped into large chunks
• 1  teaspoon onion powder
• 4  ounces fresh mushrooms (that is going to seem like a lot. You might want to tone it down if you have little ones.)
• 2  apples, large chunks
• 1  tablespoon lime juice
• 1  teaspoon black pepper
• 1  teaspoon table salt
• 1  teaspoon  dried ground sage
• 4  finely diced garlic cloves, sections

Directions

1. You might want to look at Karen's directions also. Basically, I put everything (ex-meat and chicken soup) together in a bowl, and soaked it for about 10 minutes in hopes of infusing the spices into the fruit and vegies.
2. Clyde and the soup went into the crockpot, followed by the big bowl of stuff.
3. I like to flip it every hour or so and check for dryness. (Sorry, I know that defeats the purpose of a crockpot. Just do what ya gotta do.).
4. Cook on low for about 6 hours - but this is going to vary a lot by your cooker.
5. Thanks Karen, and thanks Clyde. I hope neither of you are angry about how this all turned out. Let's just say that mistakes were made, and I am sorry.