Step 1

Add 2/3 of the vegetables to the bottom of the slow cooker (the potatoes, onions and carrots).

Step 2

Add the roast on top of those veggies. I do not brown my roast in a skillet, but you can at this point if desired.

Step 3

Add the remaining vegetables around the pot roast.

Step 4

Whisk together soups and cornstarch in a medium bowl, pour over roast.

Step 5

Place the lid on the slow cooker. Cover and cook on LOW for 9-10 hours. Do not open the lid during the cooking time. This can be done on high for 6 hours on high but I recommend low and slow.

Step 6

When the cooking time is done, I like to degrease the top of the gravy before serving. I do this by taking paper towels and laying over the grease. Pull up quickly and just the grease will be on the paper towel.

Step 7

Shred or slice the pot roast.

Step 8

Add salt and pepper to the gravy to taste.

Step 9

Serve the pot roast with the veggies and drizzle over the gravy. Enjoy!