Slow Cooked Pot Roast

3 lb. Round Steak
2 packages Onion Soup Mix
2 cans Cream of Mushroom soup
1 1/2 cups Water
1/4 cup Flour
crescent rolls 
roasted veggies

Either buy round steak already sliced into 1 1/2 inch steaks or freeze steak for 30 minutes and then slice it yourself.  You should get about 6 slices.

Mix in a bowl onion soup mix, cream of mushroom soup and water.

Heat a cast iron pan to medium high heat.  Once pan is hot add 3 steaks to the pan at a time.  Cook on both sides for 2 minutes.  Place steaks around the bottom of a crock pot.

Pour 1/2 the soup mixture over steaks.

Cook the remaining steaks and arrange on top of other steaks in crock pot.  Pour remaining soup mix over steaks.

Cover and cook on high for 1 hour and on low for 6 hours.

Take steaks out and shred.

To thicken gravy mix flour and 1/2 cup liquid from crock pot.

Transfer liquid from crock pot to a sauce pan.

Set stove temperature to medium high.  Slowly add flour mixture to liquid stirring constantly until thicken.

Serve over shredded meat on individual plates.

Serve pot roast with crescent rolls and roasted veggies.

Note: I priced this on DaleLiciousFood with the rolls and veggies.  With everything it was $23.41 or $2.93/serving.  By itself it was $19.01 or $2.38/serving.