My Pot Roast

Directions

1. 1
   Heat vegetable oil in dutch oven and brown the roast on all sides.
2. 2
   Season all sides with parsley, seasoning salt, and steak and fajita seasoning to your taste.
3. 3
   Once browned on all sides remove roast from pan and set aside.
4. 4
   In the dutch oven mix cream of mushroom soup and campbells onion soup mix together with one cup of water and bring to a boil.
5. 5
   Once the mixture is boiling replace the roast into the mix and reduce the heat to very low.
6. 6
   Let the roast cook in the mixture for about 4 1/2 hours turning the roast approximately every 20 minutes.
7. 7
   Peel and cut the potatoes into cubes and chop the carrots into about a quarter inch slices.
8. 8
   Once the roast has been cooking for 4 1/2 hours add the potatoes and carrots to the pot and add 1-2 cups of water.
9. 9
   Just enough to cover the potatoes.
10. 10
    Keep turning roast.
11. 11
    Let simmer till the potatoes and carrots are tender by checking with a fork.
12. 12
    When tender turn heat off and place roast and vegetables on a serving dish and place the gravy in a bowl.
13. 13
    Now serve.