2- 3lbs Chuck Pot Roast
1 Cream of Mushroom soup (family size)
1 cup of baby carrots
1 med yellow onion sliced into large pieces
2 russet potatoes or 7 small yellow potatoes cut into 1/2 pieces
Directions:
Heat a frying skillet with a little olive oil. While oil is heating, sprinkle seasoning salt (Lawry's) and flour on each side of the roast. When oil is hot, sear each side of the roast in the skillet until golden brown.
Toss onions in the bottom of the crockpot. Add roast on top when done, scoop out soup and ladle ontop of the roast. Let it cook for half the degsinated time then toss in carrots and potatoes and cover. If you put the vegetables in only half way through it won't make them mushy to eat. Cook on low for 6-8 hours or high for 4-5 hours.
Simple.easy.delish. I am not a fan of pot roast that is in the oven with a beef broth, but I really like this recipe. Very easy and very quick to make.
Daisy enjoying some of the carrots. 
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