1 (2 to 4 lb.) boneless chuck roast
2 (10 oz. ea.) cans Campbell's cream of onion soup
2 (10 oz. ea.) cans Campbell's golden mushroom soup

I like to sear the roast in a skillet first, but you don't have to. Then put it in a large Crock-Pot, pour the cans of soups over, cover, and cook on LOW for 6 to 8 hours. That's it!

You can thicken the gravy if you want, but I don't.

Submitted by: Donna