Slow Cooker Pot Roast

2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 can water
basket of baby portabella mushrooms cut in half
2 tbs red wine vinegar
2 tbs Worcestershire
5 1/2 pounds pot roast
salt & pepper to taste

Start by browning your meat over high heat on your stove. Place the seared meat in your slow cooker.
Add 1 packet of onion soup mix, 2 cans cream of mushroom soup, 1 can of water, basket of baby portabellas, 2 tbs red wine vinegar, and 2 tbs Worcestershire.
Cover crock pot and cook for 6 hours.
Taste gravy and season with salt and pepper.
You could definitely add carrots to the pot or potatoes, but the gravy this makes is OMG! out of this world so I choose homemade mashed potatoes!