Slow Cooker Pot Roast

This recipe is on the back of the Lipton Onion Soup Mix, but I'll post the recipe as I made it because in the end it wasn't anything like the original recipe. We cooked this all day in the crock pot, and the gravy tastes delicious with the meat and vegetables.

• Ready In: 10 hrs 20 mins
• Serves: 8-10

Ingredients

• 1  tablespoon  oil
• 3 1⁄2-4  lbs beef roast, boneless
• 16  ounces  baby carrots
• 6  potatoes, cut into chunks
• 2  onions, cut into quarters
• 2 (1 1/4ounce) envelopes  Lipton Recipe Secrets onion soup mix
• 1 1⁄2 cups water
• 10 3⁄4 ounces  cream of mushroom soup
• 10 3⁄4 ounces  cream of chicken soup
• 2  stalks celery, diced (including leaves)
• 1⁄8 teaspoon  worcestershire ground black pepper (to taste) or 1⁄8 teaspoon black pepper (to taste)

Directions

1. In a large skillet, heat oil and brown roast.
2. In slow cooker, arrange vegetables (I added the celery later), top with roast.
3. Combine soup mix with 3/4 cup water and add to slow cooker.
4. Add cream of mushroom and cream of chicken soup with remaining water.
5. Season to taste with pepper or other seasonings as desired.
6. Cook in crockpot on low for 8 to 10 hours or on high 4 to 6 hours.
7. Add celery in the last hour or so of cooking.