Crockpot Protein: Slow Cook Roast

Made this last night after a hard workout. I came home on my lunch break and threw this together. That way when I got done working out I would have a hardy meal already to go! Its all about time management and what I would rather spend my hours doing.

Ingredients:
3 lb Chuck Roast
1 lb Yellow Potatoes
1 lb baby Carrots
1 cup thinly sliced Onion wedges
3 cloves Garlic, crushed
1 tsp Salt
1/2 tsp Black Pepper
2 tbsp Vegetable Oil
1 (10 3/4-ounce) can Cream of Mushroom Soup
1 tbsp Beef Bouillon granules
2 tbsp Worcestershire Sauce

Directions:
1)Chop carrots, onion, and potatoes and put them in the pot.

2)Mix the garlic, pepper, and salt together into a small bowl. Rub this mixture onto both sides of your roast.

3)Combine the vegetable oil, cream of mushroom soup, Worcestershire sauce, and beef bouillon into a bowl. Pour this onto your roast, and add water (or low-sodium beef broth) until the roast is covered.

4)Cook on high for four hours, or roast on low for eight. Either way, it will be delicious.