2 (10.75 ounce) cans condensed cream of mushroom soup

3 tablespoons flour

1 tablespoon seasoned salt
1 package pot roast mix
1 1/4 cups beef broth
1 cup white wine
5 pound pot roast
4 cut celery stalks
4 cut carrots
1 cut onion
12 small red potatoes

Coat meat with flour and seasoned salt mixture. Melt butter in hot skillet. Brown meat on all sides.

In slow cooker, place cream of mushroom soup, beef broth, pot roast seasoning mix, and white wine. Place half of the potatoes, celery, onion and carrots in the liquid at the bottom of the slow cooker.  Place roast on top.  Scoop up some of the liquid mixture and cover the top of the meat.  Then add the remainder of the vegetables to the top and side of the meat.

 

Cook in slow cooker for 6 or 8 hours (the longer, the better).