Ingredients:

2 cans (10 ¾ oz. (325 g.) each) condensed cream of mushroom soup

1 oz. (30 g.) package dry onion soup mix

1 ¼ cups water

5 ½ pounds (2.65 kg.) pot roast

Directions:

1. In a Slow cooker, combine all ingredients, except pot roast. Mix well.

2. Place pot roast in Slow cooker and coat with soup mixture.

3. Cover Slow cooker and cook on low-heat setting for 6-8 hours or until pot roast tender. Remove cooked meat from Slow cooker. Using two forks shred it. Pour mushroom soup gravy over shredded meat and serve.

Bon Appetit!