Recipe(tried): Gina, Here's the pot roast...

I use a flat boneless roast, they use so many names for this cut of meat (blade, English, shoulder). A chuck roast is very flavorful but is usually quite fat and makes the gravy greasy and requires skimming (another step we can do without)
In a dutch oven or similar pan, I brown the roast on both sides in about a tablespoon of oil. Turn the heat down and spread a can of cream of mushroom soup on the top of the roast. Sprinkle this with an envelope of Lipton onion soup mix or Lipton beef/mushroom. Add a clove of garlic, minced or the equivalent dry(it dosen't seem to matter in this). Pour 1/2 soup can of water over all and turn the roast over a couple of times until both sides are coated. Simmer for 2-1/2 to 3 hrs.or until fork tender. You will have a delicious dark brown mushroom gravy. Makes great hot beef sandwiches, too. Of course, you can put potatoes, carrots, etc. around it about an hour before it is done and have a good old fashioned dinner in one pot!