Select a nice 2 1/2 - 3 pound chuck roast. Now, it's important that you do get a chuck roast. Other cuts of beef won't have that "falling apart" tenderness when cooked, which is so appealing to the palate. I like to trim any large collections of connective tissue from it. Prepare a bed of diced onions to hold the roast about a quarter inch or so off the bottom of your crock pot. Once it's bedded down, cover with two cans of Campbell's mushroom soup.
Cook on low for at least six hours. Eight or even 10 will be fine.
This simply cries out to be served with mashed potatoes and peas. There will be plenty of gravy. Hot biscuits and butter add a finishing touch.
Royalty never ate so well!