1-2 lb. beef roast
1 can cream of mushroom soup
1 lg. onion
8 or 10 carrots
8 or 10 potatoes

Dredge roast in flour. Brown on both sides in hot oil. Put in crock pot. Cover with soup and 1/2 can water and onion slices. Cook 5 to 6 hours on high. Peel carrots and potatoes. (Cook in same pot.) Cover with water. Cook until just tender. Put carrots and potatoes in crock pot over beef. Add 1/2 cup water in the last 1 1/2 hours of cooking. Baste with gravy in the crock pot.