Easy Pot Roast

2 to 3 pound beef roast (preferably chuck)
1 package onion soup mix
1 can cream of mushroom soup
1 cup water

4 to 5 carrots, peeled and cut up

3 to 4 potatoes, peeled and cut up

1 medium onion, cut up

salt and pepper

In a small bowl, combine onion soup mix, cream of mushroom soup, and water.

Season roast with salt and pepper. I used kosher salt because it sticks to the meat. And it makes me feel fancy.

In a large skillet, brown on all sides.

Remove from skillet and place in slow cooker or roasting pan. Place carrots, potatoes and onions on top and cover with soup mixture.

For a slow cooker, cook on low for 8 to 10 hours or on high for 4 to 6 hours. If roasting, cook at 275 degrees F for 3 to 3 1/2 hours. Try to leave the meat alone while it's cooking, especially if it's in a slow cooker. The roast is finished when it is falling apart (fork tender).

Serve up the meat and veggies and pour the pan juices right over everything. Best when served with Delicious Dinner Rolls.