This delicious slow cooker pot roast is packed with flavor and tender meat that falls apart with each bite.

– 2 (10.5 ounce) cans condensed cream of mushroom soup

– 1 1/4 cups water

– 1 (1 ounce) package dry onion soup mix

– 5 1/2 pounds pot roast

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1. In a slow cooker, mix together the cream of mushroom soup, water, and onion soup mix.

2. Add the pot roast to the slow cooker and coat it with the soup mixture.

3. Cover and cook on low for 8-10 hours until the meat is tender and easily shreds with a fork.

– For added flavor, you can add in some chopped vegetables like carrots and potatoes.

– To thicken the sauce, mix in a cornstarch slurry towards the end of cooking.