Ingredients

• 4 pound chuck roast
• 1 packet onion soup mix
• 1 onion, chopped
• 1 large carrot, sliced
• 4 potatoes, peeled and quartered
• 2 garlic cloves, pealed and mashed
• 1/2 stick butter
• 1 cup milk
• water
• salt
• pepper

Directions - Part One

• Season the roast with salt and pepper (based on your personal tastes) and brown it on all sides in a large skillet over high heat
• Add the onion soup mix to the slow cooker along with 1 cup of water. Mix.
• Add the carrots, onion, potatoes, and cloves to the slow cooker
• Add the roast on top of the veggies
• Add enough water to cover everything
• Cover and cook on low for 8-10 hours or high for 4-5 hours

  Directions - Part Two

• Once the roast is done and the veggies are tender, take out the roast and place it on a service plate.
• Remove the veggies and garlic from the soup and mash them together, (just like you would mashed potatoes).
• Add butter and additional salt and pepper (if desired) to the veggie mash. Blend thoroughly.
• Add the milk, a little at a time, to the mashed veggies mixture until desired mashed potato-like consistency is achieved.
• Serve

 Variations

• Add 1 bay leaf and/or rosemary spring to the slow cooker before cooking and remove after cooking
• Add chopped celery to the soup and mash it into the veggie mash. (This adds some texture that not everyone appreciates)
• Fry bacon, crumble it and add that to the veggie mash before serving
• Add cheese, cream cheese or sour cream to the veggie mash before serving
• Reserve some of the veggies whole to serve along with the pot roast, and mash the remainder together