6 lbs. chuck roast (or rump)
Salt, pepper, garlic salt to taste
1 can cream of mushroom soup
1 can cream of celery soup
1 can French onion soup
1 3/4 c. water

Brown roast and season. Mix soups together with water. Add to roast. Cover and simmer on medium low for 4 to 5 hours. Stir occasionally. Break apart with fork. Serve on buns. **I cooked in my crock pot on LOW for 6 hours or so and then shredded.