Slow Cooker Pot Roast

Today was a stay inside and sit on the couch kinda day. Which calls for stay inside and eat on the couch kinda food. A "stick to your bones" meal, if you will. Minus Matt's weekend trip to the office and his wild goose chase for our new kitchen light and minus my brief outing with my girlfriends to see Like Crazy (it had me feeling emotions!), stay inside we did today.

Slow Cooker Pot Roast

-2.5 lbs. boneless chuck roast

-1 can condensed cream of mushroom soup

-1 packet dry onion soup mix

-2 cups beef broth

-1 tablespoon Worcestershire sauce

-1/4 cup red wine vinegar

-1 teaspoon minced garlic

-2 yellow onions, chopped into 1" pieces

-3 russet potatoes, peeled and chopped into 1" pieces

1. Add mushroom soup, onion soup mix, beef broth, Worcestershire sauce, vinegar, and garlic to slow cooker. Mix well.

2. Add the beef, potatoes, and onions to mixture and coat well.

3. Cook on low for 8-10 hours.