Slow Cooker Pot Roast

Cooking is a holy art. 
Slow cooking makes the most tender, flavorful pot roast ever! This is a recipe that I took from a magazine many years ago and then added and changed things along the way. I rarely have leftovers! The best thing is after a little browning of the meat, you just throw everything in the cooker and walk away, it even makes it’s own gravy
You’ll need:
3 lb beef roast (your favorite cut, I usually just buy whatever is on sale)
flour for dredging
salt and pepper to taste
olive oil
baby carrots
baby red potatoes
1 can of golden mushroom or cream of mushroom soup
1 package of onion soup mix
1 cup water
1/2 cup dry white wine
Heat just enough oil to cover the bottom of a large pan. Salt and pepper the roast and rub in well, then dredge it in flour lightly, covering all sides. Place in hot oil and brown on all sides. This just seals in the juices and also gives the meat a nice brown crust. Add the soups, wine and water to the cooker, stir well. Now add the meat and vegetables, scattering the veggies all around. Spoon some of the soup mixture over the top. Add a little more salt and pepper, if desired and cover. Set the cooker to low if you want it ready in 8 to 10 hours or on high if you need it in 4 to 6, keeping in mind that the longer it cooks the more tender and flavorful it will be. If you like your veggies a little more on the crisp side and you have the time, add them halfway through cooking. I prefer them over done in this.
This is so easy and so good!! Just serve along with a big green salad and some rolls and you’re good to go!