It doesn't get any easier than this...
2 (10 3/4 oz) cans condensed cream of mushroom soup
1 package dry onion soup mix
1 1/4 cups water or beef broth
1/2 cup sliced onion
1 (4 oz) can sliced mushrooms
1 - 5 1/2 lb. pot roast
1. In a large bowl, combine soup, soup mix, water, onion and mushrooms. Season to taste with salt and pepper.
2. Place roast in slow cooker. Pour soup mixture over the roast and turn to coat. Cook on high 3-4 hours or low 8-9 hours.
Once its done, I'll thicken the gravy with a little cornstarch slurry, and serve the meat and gravy with rice or potatoes.