Slow Cooker Pot Roast and Gravy

Recommendations:  Cook the veggies separate from this pot roast, the extra liquid may throw off the gravy.  Do not add any additional liquid, the liquid from the meat will mix with the gravy.  Serve on egg noodles, mashed potatoes or even rice. The roast I used was partially thawed from the freezer, I was concerned but it cooked perfectly!

Results: This was awesome.  Since we got to sleep, I didn't get it cooking til about 9:30 but we enjoyed it by 5:45.  It was yummy.  The kids ate 2 servings of it! They kept asking for more.  They also enjoyed lapping up the gravy that came out of this recipe too.  It went perfect with my Garlic Mashed Potatoes.

All right, enjoy chattin'  - let's get to the good stuff:

Ingredients:

1 4 to 6 lbs pot roast

2 cans of cream of mushroom soup

1 packet of dry onion soup mix

1 1/4 cups of water

In a 6 quart, place the meat slowly on the bottom.  In a medium bowl, mix the 3 last three ingredients together and add to the top of the meat.  Cover and cook on LOWfor 8 to 9 hours (or HIGH for 3 to 4).  

Serve the meat covered with gravy on top of mashed potatoes or egg noodles, and enjoy!