This is adapted from Paula Dean's Pot Roast recipe. Hopefully, I will eventually be able to add pictures. We have done this as a freezer meal plenty of times, as well!
1 3-4 lb beef chuck roast
1-2 tsp garlic powder
1-2 tsp kosher salt
1 tsp black pepper
2 Tbsp veg oil
1 cup onion wedges
3 cloves garlic, minced
2 bay leaves
1 can cream of mushroom (I have been using Pacific brand organic cream of mushroom)
1 can beef broth (no MSG and low salt)
1 Tbsp Worcestershire sauce
2 yukon gold potatoes cut into chunks
Season roast with garlic powder, salt, and pepper. Heat oil in large skillet on medium high heat. Sear entire roast. Add onion, garlic, bay leaves, cream of mushroom, beef broth, Worcestershire sauce, and potatoes in slow cooker. Place roast on top of mixture in slow cooker. Cook the roast 8 hours on low.
Note: I have frozen the seared roast and soup mixture as a freezer meal in a gallon bag (do not add potatoes). Scott will take the freezer meal out, thaw it, add potatoes and cook on low for 8 hours - easy!