Crockpot Roast

Crockpot Roast

1 chuck roast
Olive Oil
Salt and pepper
Garlic Powder
2 cans French Onion soup
Carrots-baby or regular, cut into 2 ½ inch pieces
Potatoes-I like small baby red potatoes
Celery stalks

Preheat Crockpot on high. Rub roast with olive oil and salt, pepper, and garlic powder. Heat a skillet to medium-high. Brown the roast on all sides. Place the roast in the Crockpot. Pour the soup over roast. Add 1 can water. Cook on low all day (or high for 2 hours and then low the rest of the day). Place the veggies in the Crockpot the last 2 hours of cooking and turn it up to high.