Crock Pot Roast Beef

This is Corey's all time favorite food. It's super easy, even for those of us *cough*me*cough* who don't know how to make mom's tasty gravy.

3 lbs. roast (more or less depending on what you want, just make sure that there is at least 2 lbs. so the gravy will turn out right)
2 cans cream of mushroom soup
1 envelope lipton dry onion soup mix

1. Brown the roast in a pan, just to seal the juices inside. (If you are Corey, you would first need to cut off every tiny little bit of fat on the roast, but then it would make lousy gravy, so don't be like Corey!)
2. Mix the cream of mushroom soup (straight out of the can, don't add milk or water) and the dry onion soup mix in a medium crockpot.
3. Add the roast to the crockpot and cover with the soup mixture. Cook on low for 8-10 hours. The soup mixes with the juices from the roast while it cooks and it turns into a wonderful, flavorful roast. Serve with mashed potatoes and veggies, and yorkies if you're really feeling adventurous!