From: My Mom included this recipe in a book of recipes that she made for us growing up. It's one of my favorites... It's such a hearty meal and it serves a lot. And because it takes about 10 minutes to get everything into the crock pot and 12 hours later it's done!
4-6 potatoes, cut for stew
1 quartered onion
carrots, peeled and cut for stew
can of cream of mushroom soup
can of golden mushroom soup
half a can of water
Place roast in bottom of glass baking dish or slow cooker. Arrange potatoes, onions and carrots all around and on top. Spoon over the top the soups and water. Sprinkle over everything with garlic salt and pepper. Cover tightly with foil and bake at 350°F for 4-5 hours or 250 for 6-8 hours or in the slow cooker on low for 12 hours. The meat should be falling apart and a gravy forming on the bottom.
You could also delete the quartered potatoes and serve with mashed potatoes. In the picture, I forgot to buy potatoes - who forgets to buy potatoes?! - so I made it without them. Before serving, I cut sliced whole wheat bread into squares and spooned the pot roast over the top. Wow, it was really good that way!!