Nuttin' fancy; lots of opportunity to change things up to get the flavors you prefer in the end product.

1 CROCK POT
1 4-5 lb. roast
1 can of Campbells cream of mushroom soup
1 packet of Lipton onion soup mix
5 Yukon Gold or white potatoes (depends on the size)- chop into quarters
5 large carrots - chop into 2-3 inch sections
4 large white or yellow onions - quartered
3 stalks of celery - chop into 2-3 inch sections
1 cup of beef stock plus more added later
The dry rub of your choice plus salt and pepper

Poke the roast with a ice pick and rub with olive oil... Rub with your favorite beef rub like Lowerys, etc.
( I used a Steak and Shake rub from their restaurant) and salt and pepper.. Brown well in butter in a skillet with 1/2 chopped onion
Place in Crock Pot and cover with all of the ingredients
Place on LOW HEAT for about four hours (stirring occasionally)
Check for liquid and add more beef broth (which makes your great gravy)
Turn heat to HIGH for about four more hours..
Check the internal temperature to make sure it reaches the degree of doneness you prefer.
Let is sit for at least 15 minutes to reabsorb the juices.

Pictures?

Classic.

Had this last night at the ranch, always a favorite but we add fresh mushrooms also.
4 year old Grandson discovered A1 steak sauce. Watching his expression change from disgust to wow was priceless.

ETexas, it's just a big old crockpot full of veggies and a chunk of meat! Not too photogenic!

sounds very similar to how my wife fixes roasts. She usually buys two chunks of different roasts cuts and I always ask her what kind did she buy ... I only get and have for almost 42 years, she just buys big chunks but never pays attention to which cut they are. One is usually very tender and the other tough and stringy ... LOL ...

Love those crock pot roasts...heck, I can't remember ever having a bad crock pot meal.