Ingredients
3-4 lb pot roast
2 cans cream of mushroom soup
1 packet onion soup mix
8-12 new red potatoes, cut it half
1 small red onion, chopped into large pieces
2 carrots, sliced 1" thick
2 cloves garlic
1 bay leaf
Flour
Kosher salt
Fresh ground black pepper
Method
Trim the fat from the roast. Season with salt and pepper, then dust with flower. Rub the seasonings in.
Sear the meat in hot frying pan. About a minute per side is all it should take. While the meat is searing, combine the remaining ingredients (except the garlic and bay leaf) in a slow cooker and whisk until mixed. Add the meat garlic and bay leaf and cook on low for 5 hours.
At the 5 hour mark, add your onions and potatoes. Cook for another 2.5 hours, then add the carrots and cook for another 30 minutes.
Remove the roast from the slow cooker (being very careful, as it will fall apart). Set it on a plate and cover with foil for 10 minutes. While it's cooling, fish out the bay leaf and garlic.
Serve with the gravy created by the soup and meat juices.
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