I made this yesterday for dinner (and had leftovers today for lunch). It was pretty yummy both times. I got the recipe from allrecipes.com but of course made some adjustments.

Original recipe:

INGREDIENTS

* 2 (10.75 ounce) cans condensed cream of mushroom soup
* 1 (1 ounce) package dry onion soup mix
* 1 1/4 cups water
* 5 1/2 pounds pot roast

DIRECTIONS

1. In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
2. Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

INGREDIENTS

* 1 (10.75 ounce) can condensed cream of mushroom soup
* 1 (1 ounce) package dry onion soup mix
* 3/4 cups water
* 3 pound pot roast
* 1/2 lb of baby carrots
*1/2 onion cut into thirds
*halved baby potatoes (because that’s what I had, cubed potatoes would work too)
*sliced mushrooms (because that’s what I had, whole would work too)

DIRECTIONS

1. In a separate bowl, mix cream of mushroom soup, dry onion soup mix and water.
2. Layer potatoes, onions, mushrooms and baby carrots in bottom of slow cooker. Put roast on top of veggies. Pour soup mixture over top of roast. Cover.
2. Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours. (I cooked mine on High for 3 hours and then switched it to low for the last three)

I only checked it once, and spooned some gravy over the top of the roast, but if you needed to leave this unattended for the whole time, that wouldn’t be a problem at all. This makes its own gravy and is very tasty. The roast was tender and pulled apart easily. Yum! I’ll definitely use this recipe again.