2 to 3 potatoes, pared and thinly sliced
2 to 3 carrots, pared and thinly sliced
1 to 2 onions, peeled and sliced
1 1/2 tsp. salt
1/4 tsp. pepper
3 to 4 lb. pot roast
1/2 c. water
1 can mushroom soup

Put vegetables in bottom of crock pot. Salt and pepper meat, then put in beef. Add water mixed with mushroom soup. Cover and cook on low for 10 to 12 hours or on high for 5 to 6 hours. Remove meat and vegetables with spatula and thicken for gravy, if desired.

QUICK GRAVY:

Remove foods from the pot, leaving the juices. Prepare a smooth paste of approximately 1/2 cup flour or cornstarch to 1/2 cup water or 4 tablespoons melted butter. Pour mixture into crock pot and stir well. Season to taste with salt and pepper, garlic and onion powder, if desired. Cook on high and when it boils, about 15 minutes.