1 boneless chuck pot roast, about 3 pounds
Steak seasoning blend or seasoned salt and pepper
1 medium onion, sliced
8 ounces sliced mushrooms
1 can condensed French onion soup, undiluted
1 teaspoon Worcestershire sauce
2 tablespoons ketchup
1 can (14.5 ounces) diced tomatoes
Rub the roast all over with the seasoning blend or salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides, about 2 to 3 minutes per side. Transfer the roast to the crockery insert of the slow cooker.
In the same skillet, sauté the onion and mushrooms over medium heat until the onions are lightly browned. Add the soup, ketchup, Worcestershire sauce, and diced tomatoes and bring to a boil. Pour over the roast in the slow cooker.
Cook on HIGH for 1 hour. Turn to LOW and continue cooking for 7 to 8 hours.
Serves 6 with leftovers.