Willow, brown the meat on the stovetop or a 450 degree oven first. Then, I use either: a can of cream of mushroom soup and a packet of Lipton’s Beefy Onion soup with a little water or red wine and let it cook (you can add potatoes and carrots if you want). Or…you can use the Lipton’s and a can of Rotel Tomatoes w/some red wine. If you forgo the red wine, you can leave out the water on the Rotel version because the tomatoes are wet.
Cook on low, but make sure to brown the meat first because that carmelizes the outside and keeps the inside from becoming tough or mushy.
It’s not the healthiest recipe (nor is it the worst by any means) I have because it uses canned soup/Liptons, but pot roasts are like birthday cakes, don’t even try to make it healthier because you’ll just ruin it