Last night we had a pot roast "to die for", garlic mashed potatoes, LeSeur peas, whole kernel corn and flaky (canned) biscuits. I made the roast in my crockpot using a recipe from Natalie Haughton's "Best Slow Cooker Cook Book Ever" with only slight changes.

1 2-lb chuck roast, 1 inch thick & trimmed of fat
1 can condensed cream of mushroom soup
1/2 lb. fresh white mushrooms, sliced
1 med. onion, sliced
3 tbl. Worcestershire sauce (I used soy sauce)
1/3 cup red wine (I used water)

Place the onions and half the mushrooms into the crockpot. In a small bowl, whisk together the soup, Worcestershire sauce and wine. Pour half of this mixture over the mushroom and onions. Place the roast in the crockpot, top with remaining onions and soup mixture. Cover tightly and cook on low for 8-10 hours.

NOTES: The liquid that forms makes an excellent gravy when thickened with a little cornstarch. The meat came out unbelievably tender and received great reviews from my family!