Slow-Cooker Pot Roast and Veggies

I remember on Sundays coming home from church to a house filled with the smells of my mother's pot roast cooking in the crock pot. It makes my mouth water just to think of it! I am not sure what her sumptuous recipe was, but this one is almost as tasty! The meat in this will melt in your mouth and the veggies make a nice compliment and side dish. Again, slow-cookers are a great companion on a busy day. Just prep it and walk away! So simple! So delicious!

• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 1 (1 ounce) package dry onion soup mix
• 2 stalks of celery, cut into 1/2 inch slices
• 1/2 medium onion, chopped into bite-sized pieces (optional)
  
• 4-6 potatoes, cubed (I leave the skin on; I feel it serves as a nice "anchor" and adds some texture)
• 2-3 carrots, peeled and cut into bite-sized pieces
  
• 1 1/4 cups water
• Approx. 4- 5 pounds pot roast (I have used this with a roast as small as 3 pounds and it turned out just fine)
  

1. In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.

2. Cook on low for 3 hours, then add vegetables. Cover veggies with liquid (as much as possible). Replace lid and cook for another 5-6 hours on low or until the meat is done and the veggies are tender.

Note: You can cook this on high, just add meat and veggies all at once and cook for 4-5 hours or until the meat is done and the veggies are tender.