Slow Cooker Pot Roast I

This recipe with additions and alterations.

Recipe
1 bottom round roast, 2.5 to 3.5 pounds
1/2 tsp ground black pepper
1/2 tsp garlic powder
1 tablespoon olive oil
1 can condensed cream of mushroom soup (10.75 oz)
1 can condensed cream of celery soup (10.75 oz)
1 oz packaged dry onion soup mix
2 cloves garlic, minced
5 carrots, peeled and chopped into finger lengths
3 red potatoes, halved
3 yukon gold potatoes, halved

Season roast with black pepper and garlic powder. In a large pot, heat the oil over medium heat. Sear the roast on all sides for 15 minutes.

In the pot used to sear the roast, mix together the condensed soups, garlic, and the onion soup mix. Place roast into the slow cooker and arrange the vegetables around the meat. Pour/spoon the mixed soup over the vegetables and meat.

Cover and cook on low for 6 to 8 hours, stirring occasionally.