Crock-Pot Roast Beef Dinner

*8 to 12 servings

INGREDIENTS:
1 (4-pound) beef sirloin roast
Garlic salt
1/3 cup packed brown sugar
3 tablespoons cider vinegar
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 (10.75-ounce) can condensed cream of mushroom soup
1 (1-ounce) packet onion soup mix
1 cup beef broth
5 large carrots, peeled and cut into 1-inch pieces (optional)
6 red potatoes or medium russets, scrubbed and quartered (optional)

DIRECTIONS:
- Place the roast in a slow cooker. Sprinkle with the garlic salt.
- In a medium bowl, mix the brown sugar, vinegar, soy sauce, Worcestershire sauce, mushroom soup, onion soup mix, and broth; pour over the roast.
- Add the carrots and/or potatoes to the slow cooker if it is large enough to hold them.
- Cook on high heat 5 to 6 hours or on low heat for 10 to 12 hours. If you choose not to add the carrots or potatoes to the slow cooker, then two good side dishes are mashed potatoes and Reds & Greens Salad (p. 191).

VARIATION:
- Use a pork roast.