In your slow cooker, mix the two cans of cream of mushroom soup and one envelop of dry onion soup mix. That’s it. Don’t add water, or beef broth or any other liquids as it will make your gravy too thin.
Season the chuck roast with salt (go easy since the soups have a lot of sodium in them already), pepper and garlic powder, and add to slow cooker.
Cook the pot roast on low for 9 – 10 hours, until the meat is tender and falling apart. The meat and gravy are unbelievably flavorful and tasty. So good over homemade mashed potatoes, a perfect weeknight meal!