I made this recipe on Wednesday and there was plenty for two dinners for my husband and I.  I can't recall the size of the roast I got, but I think it was about 4 lbs.  I love pot roast and I grew up having it, but I can't describe just how flavorful (and easy) this one was.  It's a keeper!
My sister emailed me the recipe (in 2007) from the Food Network.  I think I'm a little behind in trying some things out.

Beef Pot Roast 

From: Sandra Lee, Food Network

 

Ingredients

• 1 (12 oz) bag frozen onions
• 1 (12 oz) bag frozen baby carrots
• 1 (8 oz) package sliced mushrooms
• ½ lb small new potatoes, halved
• 4 lbs beef chuck roast, rinsed and patted dry
• Salt and pepper
• 2 Tbs canola oil
• 1 can condensed cream of celery soup
• 1 packet onion soup mix
• 1 cup low-sodium beef broth
• ¼ cup steak sauce

Directions

• Put onions, carrots, mushrooms and potatoes into slow cooker
• Season the roast with salt and pepper
• In large skillet over medium-high heat, brown the meat on all sides in oil
• Add to slow cooker on top of the vegetables
• In small bowl, stir together cream of celery soup, onion soup mix, beef broth, and steak sauce.
• Pour on top of roast.  Cover and cook on high heat setting for 3 to 4 hours or low for 8 to 9 hours.

My adjustments:
I prepared this the night before, so my onions and carrots were probably defrosted by the time they went into the cooker.  I second guessed  myself and thought I probably should have waited and put them in the pot just before starting it, but honestly there was no harm done.  I didn't notice any ill effects.
I used a can of sliced mushrooms instead of fresh.  Crock pot cooking is all about the easy for me!
I used a whole can of beef broth (maybe 14 oz)?  It was at least 2 cups.
I also added some garlic powder when I seared the beef.  I'm Italian and that is a staple in my recipes!!

Here are some pictures that I took. I'm honestly not sure if these will look appealing to people or not, but if you are like me and you enjoy some good comfort food, these could make your mouth water.
Either way, it had some great flavor and I highly recommend the recipe.

In the cooker:

(there was a lot of au jus which was fairly thick on it's own, so if you wanted to serve a gravy with it you probably wouldn't need too much to thicken it.
In the serving plate:


Enjoy!