3 to 4 lb shoulder roast
salt to taste
1/2 tsp freshly ground black pepper
1 can cream of mushroom soup, undiluted
1 packet dry onion mushroom soup mix
Sprinkle the salt and pepper over the roast.
Smear the undiluted cream of mushroom soup over the roast; place in a slow cooker or crockpot.
Sprinkle the dry soup mix over the roast.
Place a piece of foil tightly over the cooker then top with the cooker's lid.
Cook on low setting for 8 to 10 hours or on high 4 to 5 hours.
To serve, spoon liquid over the meat.