My sister makes the most wonderful pot roast. Way better than any attempts I’ve made. So I won’t bother to tell you how I make one, and instead give you her recipe. You can thank me later.
1 chuck or arm roast
2-3 cups baby carrots
1 can cream of mushroom soup
1 envelope onion soup mix
1 cup water
Put the carrots in the bottom of the slow cooker. Place the roast on top of the carrots.
Mix the soup, soup mix, and water together.
Pour in on top of the roast and carrots.
Cook on low 8-10 hours (depending on the size of your roast). Remove the roast and carrots to a serving platter, and serve the gravy in a separate bowl.