1~ 3-4 LB. bonesless chuck roast
1 TBS olive oil
1 large onion
4 oz. button mushrooms, cleaned and sliced
1 garlic clove, pressed or chopped
1 bag baby carrots
4 large potatoes, cut in 1 inch cubes
1 can cream of mushroom soup
salt and pepper

In a large skillet heat olive oil over medium high heat. Salt and pepper the chuck roast.  Brown chuck roast on all sides. Put the beef in a slow cooker. 

Add onions to the skillet and cook until translucent, about 4 minutes. Add the garlic and cook for 1 minutes. Put the onions and garlic in the slow cooker.
Add the carrots, mushrooms and potatoes to the slow cooker. Add the can of cream of mushroom soup and gently stir it into the carrots, mushrooms and potatoes.

Cook on low for 8 hours, until done.