The magical slow cooker
– 4 lbs. Beef Chuck roast – 10.5 oz can Campbell's cream of mushroom soup – 10.5 oz can Campbell's French onion soup – 1/4 cup cornstarch – 2 pounds red potatoes
Add 2/3 of the vegetables to the bottom of the slow cooker. Add the roast on top of those veggies. Add the remaining vegetables around the pot roast. –
In a medium sized bowl, add the cream of mushroom soup, french onion soup and cornstarch. Whisk until the cornstarch is dissolved. Pour this gravy mixture over the roast and vegetables.
Place the lid on the slow cooker. Cover and cook on LOW for 9-10 hours.
Shred the pot roast. Add salt and pepper to the gravy to taste. Serve the pot roast with the veggies and drizzle over the gravy. Enjoy!