Categories: comfort food, dinner, pot roast, slow cooker

Ingredients

• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 1 (1 ounce) package dry onion soup mix
• 1 1/4 cups beef stock
• 5 1/2 pounds pot roast
• Baby carrots, red potatoes, and shallots to taste
• Salt and pepper to taste

Directions

1. Rub the pot roast with salt and pepper, then brown the edges in a skillet.

2. In a slow cooker, mix cream of mushroom soup, dry onion soup mix and beef stock. Place pot roast in slow cooker and coat with soup mixture.

3. Cook on Low setting for 4 hours, add vegetables then cook for an additional 4 hours.

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