(10¾ ounce) cans condensed cream of mushroom soup
(1 ounce) package dry onion soup mix
cups water,beef broth or wine
lbs pot roast or tri-tip roast
Extras: 2 4oz cans sliced mushrooms,2 teaspoons Montreal Steak seasoning,½ teaspoon garlic powder,½ teaspoon dried basil,¼ teaspoon oregano,¼ teaspoon thyme, use all some or none.
#1 Brown roast on all sides in a hot skillet with a little olive oil, or flower first then brown in olive oil. #2 In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. #3 Place pot roast in slow cooker and coat with soup mixture.Try to keep roast completely immersed. #4 Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours (In at 10am eat at 7pm)