crock pot roast

2-4 lb roast
1 lb of carrots, peeled and chopped into 2 in long sections (more carrots if you love carrots)
1 lb red potatoes, quartered
1-2 cans campbells french onion soup
2-4 cans beef broth or stock
garlic salt and pepper to taste

Place the carrots and potatoes in the bottom of the crockpot, then place the roast on top.  Season with garlic salt and pepper (I usually sprinkle the salt over the roast until it is covered with a very sparse layer of salt).  Then pour in the cans of soup and broth (you want the roast to be almost submerged).  If that isn't enough liquid you can use water as well.  Turn the crockpot on low and leave on for 8hrs or until you can shred the meat easily with a fork.

(i like to use the left over meat as the roast in french dip sandwiches or in burritos)