*5 - 6 lb roast
*2 cans cream of chicken soup (You can use "cream of" whatever you want, I have used mushroom, celery, etc.)
*14 oz can of beef broth
*1 onion, quartered
*teaspoon of minced garlic
*seasoning salt to taste
Heat up some oil in a skillet and brown the roast on all sides.
Put the roast in your crock pot, surround it with the cream of chicken soups, the broth, the onion, pepper, parsley, seasoning salt and the garlic.
Cook on low for 8 hours.
**If you have any leftover meat, slice it, put it in a plastic airtight dish and cover with the excess gravy. This is a great midnight snack, straight from the fridge. Y'all enjoy!