That's "Roast Beef", for those of you who aren't in the Zuniga family. I've got a tried and true Crock Pot recipe for Pot Roast that, in my opinion, is hard to beat. For one thing, it's about the easiest thing in the world to make (but shhh...don't tell my hubby; I want him to think I slave over this). For another thing, it's so flavorfull and tender, it just falls apart. Mouth watering yet?
In the morning, put a beef roast (any kind you like--I usually go middle of the road, cost-wise: no bone, but not a thick, lean shoulder roast) in your Crock Pot. Sprinkle with salt and cracked pepper, as well as a package of dry Onion Soup mix. Add about 1 cup of water, or enough to go about 1/2 way up the roast. Toss some beef bouillion in the water.
Ok, now here's the magic part: let it sit, bathing in its own juices, all day (about 10 hours or so). You can leave your Crock Pot on high, since it'll only keep getting more tender. (If you're concerned that it may be getting a little dry on top, turn the meat over at some point.)
A few hours before you want to eat, add some baby carrots and cut up potatos. Soon before eating, throw in a can of Cream of Mushroom soup. (Just the contents, not the can itself, mind you.) Mix the soup into the liquid--this forms a sort of gravy sauce.
Voila! Bon appetit!