This easy and delicious slow cooker pot roast is savory, tender, and perfect for Fall

1 (3 lb) beef rump roast

1 medium yellow onion, sliced

3 cloves garlic, minced

1 lb (16 oz) bag baby carrots

1 lb (16 oz) baby red potatoes, quartered

1 can (10.5 oz) french onion soup

1 can (10.5 oz) golden mushroom soup (beefy mushroom will work, if there's no golden mushroom)

½ of a 6 oz can of tomato paste

salt and pepper to taste

Slice the onion and place it on the bottom of the slow cooker, along with half the carrots and potatoes
Season the roast with salt and pepper on all sides
Place the roast in the slow cooker on top of the sliced onion
Add in the garlic, surround with the rest of the baby carrots and potatoes
Pour in the soups and tomato paste
Cook on low for 8 to 10 hours or high for 4 to 6; shred with forks and allow to simmer on warm/low for an additional 30 minutes to 1 hour for the best results
Take 1 Cup flour, 1 Tablespoon pepper, 2 teaspoons smoked paprika, and 2 cloves crushed garlic. Coat the roast with this mixture on all sides. Heat a cast iron skillet over high heat and melt 2 Tablespoons butter. Sear all sides of the roast and then add it per step 3