2-3 pound of roast
baby carrots
chopped onion
chopped celery
1 can Campbell's Golden Mushroom Soup
2 cloves garlic, minced
salt and pepper
(Optional ingredients)
1 extra can of Campbell's Golden Mushroom Soup
1 bay leaf
green beans
1 beef bouillon cube
1 tablespoon Kitchen Bouquet
vegetable oil

(Optional step) Add a couple of tablespoons of vegetable oil to skillet. Generously salt and pepper roast on all sides. Sear meat over medium high heat on all sides including edges.

If you want to save time, omit the searing of the roast.

Cut potatoes to 2 inch chunks or use small golden potatoes instead. Add as many baby carrots as you like. Add a couple ribs of celery cut in 1-2 inch pieces. Add diced or sliced onion. Add 1 clove garlic, minced. Season to taste with salt and pepper. (This is where I add the optional extra can of soup.)

Add pot roast on top of vegetables. Add diced onion on top of roast. Add 1 clove of garlic, minced. Add 1 can soup, spreading evenly over pot roast.

Cook on low for 8-10 hours depending on the weight of the meat & your crock pot's cooking temperature.

For optional ingredients: Cook roast on low for 4 hours (no need to add any additional liquid as the soup makes its own delicious liquid). Add 1 beef bouillon cube. Add Kitchen Bouquet. Add 1 large or two small bay leaves. Add green beans. Cook for the remainder of the cook time.

Remove bay leaf before serving.

The roast will be juicy and fork tender. Break up the pot roast if desired and let it soak in the gravy.

Submitted by: Lorrie