1 2-3 lb. pot roast (chuck will do, but I like brisket best, and I usually make this when I find it on sale)
1 -2 c. carrots, cut into rounds
1 can Campbell's Golden Mushroom Soup (NOT Cream of Mushroom. And I wish I could say "Oh, it's so easy to make at home!" or "This is a substitute!" but nope. Golden Mushroom it is. Also, it needs to be condensed.).
1 package dried Onion Soup Mix (this can be any brand. Classic, is of course, Lipton's. And if you figure out how to make this at home from scratch, please let me know.)
¼ c. bourbon.
Instructions
Brown the meat on both sides in a hot skillet.
Place the carrots in your crock pot. Put the browned meat on top of the carrots. Pour the soups over the meat, and kind of mush them together so they're all mixed.
Turn your crockpot on, on low, cover, and let cook for 8-10 hours. (This can also be done in a 300 degree oven for 3 hours). In the last 30 minutes of cooking, add the bourbon (optional).
Take out the meat, slice against the grain (or try to, I end up always shredding mine), and serve with carrots and gravy, and a nice, not salty starch to sop up the extra gravy.
Recipe by The Domestic Front at https://www.thedomesticfront.com/your-mamas-pot-roast/