Mom's Pot Roast

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Serves 4 - 6

5 lb 7-bone-in roast (if you can't find that, chuck roast is fine)

2 tbsp vegetable or high smoke point oil (such as grapeseed)

1 cup beef broth or stock

1 12 oz can Cream of Mushroom soup (or Golden Mushroom soup)

1 pkg. Lipton Onion Soup Mix

Salt/Pepper 

Season room-temperature beef with salt and pepper. In a cast-iron pan, add oil and sear roast over high heat, ensuring both sides and the edges are browned. Remove meat. Add beef broth or stock to deglaze the pan. Combine pan juices, beef and remaining ingredients into a slow cooker. Cook for 8-10 hours on low. When finished, mix well. Juices and soup will make a tasty gravy. 

Serve over mashed potatoes, rice or noodles. 

BONUS: Can include root vegetables in the slow cooker such as carrots, onions, potatoes, etc. I recommend putting those at the bottom of the slow cooker and resting the meat on top of the vegetables. Add cleaned and dry mushrooms with one hour left to cook.