My Mom's Crock Pot Pot Roast

• 2 -3 lbs roast (I prefer rump roast)
• 1 (10 ounce) can French onion soup
• 1 (10 ounce) can condensed cream of mushroom soup
• 5 small potatoes, cut up (I prefer red)
• 1 cup baby carrots
• 1 small onion, diced (it tastes best with white or yellow)
• 1 (6 ounce) canchopped mushrooms
• 1 12 cups water
• salt and pepper
• flour (optional, see directions) (optional)

1. Place the roast and soups in the crock pot, then cover with water.
2. Cook on low for 6 1/2 hours.
3. After 6 1/2 hours, add veggies and salt and pepper.
4. Let cook for another 2-2 1/5 hours on low.
5. Some people prefer pot roast to have a bit more gravy than water, so after the roast cooks, you can add some flour into the leftover liquid to make it more thick.

rump roast, onion soup, condensed cream, potatoes, baby carrots, onion, mushrooms, water, salt, flour

Taken from www.food.com/recipe/my-moms-crock-pot-pot-roast-330736 (may not work)