Tender Pot Roast

5 1/2-lb. pot roast

Flour to coat, about 1/2 c.

2 tsp. garlic salt

2 tsp. dried rosemary

2 tbs. unsalted butter

2 (10.75-oz.) cans condensed cream of mushroom soup

1 (1-oz.) pkg. dry onion soup mix

1 tbs. Worcestershire sauce

1/4 c. red wine

1/2 tsp. beef bouillon

1 1/4 c. water

Coat the roast with flour, garlic salt, and dried rosemary. 

Melt butter in a skillet and sear roast on all sides. 

In a slow cooker, mix soup, soup mix, Worcestershire sauce, wine, bouillon, and water. 

(Optional: Place baby carrots, celery sticks, onion quarters, and small red potato halves into crock pot.) 

Place roast in slow cooker and coat with soup mixture. 

Cook on high for 3 to 4 hours or on low for 8 to 9 hours.

(adapted from Allrecipes)