Fire and Forget pot roast

Total prep time to make is about 5 minutes, nothing is easier.  Once the ingredients are in the crock pot, cook on low for about 8 or 9 hours or high for 3 to 4 hours hours.  Once ready, the pot roast should be very very tender and the gravy just needs stirred a little and is ready to go.  Simply make a batch of mashed potatoes to server with meal.  Bette Crocker "Butter and Herb" potatoes work very well.  This meal gets a lot of bang for the buck.  You can easily impress others with this feast like meal, just make something up as to how hard it was to make and get yourself some credit.  :)

• 1 - 1.5 pound pot roast (shoulder roast/chuck roast/any quality cut)
• 1 (1 ounce) package of dry onion soup mix
• 1 1/4 cups of water
• 2 (10.75 ounce) cans of condensed cream of mushroom soup (Campbell's works great)
• dash of garlic powder
• dash of black pepper
• couple dashes of salt

1. Put all ingredients except the pot roast into crock pot and stir together well mixing soup/water/mix.
2. Add pot roast to crock pot and smother soon to be gravy all over the roast, coating both sides well.
3. Sprinkle salt, pepper and garlic powder onto of coated pot roast.  The recipe doesn't need a lot of garlic powder or pepper, but it may need a few good shakes of the salt to give all the beef/mushroom soup some flavor.
4. Set crock pot on low for 8 or 9 hours, or high for 3 to 4 hours.
5. Serve with mashed potatoes for full effect.  Add salt and pepper as necessary when served.

Makes 5 servings.

Recipe received from Suzy Alexander