Slow Cooker Pot Roast

• 1 tablespoon oil
• 3 12-4 lbs beef roast, boneless
• 16 ounces baby carrots
• 6 potatoes, cut into chunks
• 2 onions, cut into quarters
• 2 (1 1/4 ounce) envelopes Lipton Recipe Secrets onion soup mix
• 1 12 cups water
• 10 34 ounces cream of mushroom soup
• 10 34 ounces cream of chicken soup
• 2 stalks celery, diced (including leaves)
• 18 teaspoon worcestershire ground black pepper (to taste) or 18 teaspoon black pepper (to taste)

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.

oil, beef roast, carrots, potatoes, onions, recipe secrets onion soup mix, water, cream of mushroom soup, cream of chicken soup, stalks celery, worcestershire ground black pepper

Taken from www.food.com/recipe/slow-cooker-pot-roast-397217 (may not work)