Beef Pot Roast

1 can condensed cream of mushroom soup
1  package dry onion soup mix (I use Korrs)
1 1/4 cups beef stock
900g - 1KG beef blade roast
3 carrots, peeled and cut into sticks
2 onions, halved
6 mushrooms, halved

5 potatoes

Salt and pepper the beef and brown on all sides.

In a slow cooker, mix cream of mushroom soup, dry onion soup mix and stock. Place pot roast in slow cooker and add veggies around the edges, making sure to dunk them in the soup mixture.
Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.
20 minutes before serving, peel and cook the potatoes for mashed potatoes.
 
The meat should fall apart and you will have a hard time not drinking the gravy!
 
Recipe adapted from here and tweaked to suit our taste.