1 5-6 lb. beef chuck roast, boneless
medium onion, sliced in thin rounds
1 10 3/4 oz. can Golden Mushroom Soup
1 c. water
Sear the roast on all sides. Place the roast on top of onions in slow cooker, cover the meat with the soup and add water. Cook for 4-6 hours on high or 6-8 hours on low. Serve with mashed potatoes the soup makes an excellent gravy. Optional cut red potatoes and carrots and place in the slow cooker along with the meat.
(This is my adaptation of my son-in-laws family recipe. The meat is so tender you can cut it with a fork)
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