Put your roast in the center of the crock pot and surround with carrots and potatoes (I just add them until the crock pot is getting full).
Quarter your onion and toss in with other veggies.
In a separate bowl, combine your cream of mushroom soup, two cans of water, and onion soup mix and whisk until combined.
Pour gravy mixture over roast and veggies in crock pot.
Season with salt and pepper.
Cook on high for 7-9 hours or on low for 10-12 hours (or until roast shreds easily with fork).
Notes
Pro Tips:
This recipe can also be made in a roasting pan in the oven, just set your oven for 350 degrees and cook for 5 hours.
The longer a roast cooks, the more tender and flavorful it will be. I like to put my roast in the slow cooker on low right before I go to bed the night before I want to eat it. Let it cook on low 12-14 hours, and then shred. Turn to warm and let juices sit in Crock Pot until ready to eat.
Although I typically use a chuck roast in this recipe, a good pot roast can be made with any cut of meat. Whether you use a chuck roast, a rump roast, shoulder, brisket, anything will work in this recipe.