This pot roast is one of our absolute favorites. I use a slow cooker, but you could use a dutch oven if you prefer. Searing the meat first adds a delicious, extra dimension of flavor, so be sure to not skip this step. You will be rewarded with a highly flavorful sauce to spoon over the fall-apart-tender roast and potatoes. It's so delicious, you may be tempted to eat the sauce with a spoon!
**Note: Any variety of dried mushrooms may be used. After soaking, reserve liquid. Fresh mushrooms may be used, just omit soaking in boiling water. Canned mushrooms with their juice may be used, although dried or fresh are preferable. Soak mushrooms for minimum of 2 hours or up to overnight (preferred.)
Roast may be made in slow cooker or dutch oven. If you need to be away for at least 8 hours, you may use the low temperature exclusively.
Place one heaping cup of dried mushrooms in medium size, heat resistant bowl. Add boiling water and stir. Allow to cool for 20-30 minutes; cover with plastic wrap; refrigerate until needed.
When ready to proceed, use a slotted spoon to remove mushrooms from liquid and place in small bowl. Set aside.
Strain liquid through a coffee filter, fitted inside a mesh strainer, placed over a bowl. Reserve strained liquid and set aside. Discard coffee filter.
Gather remaining ingredients and prep potatoes and onions. Place liner in slow cooker, if using.
Add 1 tablespoon vegetable oil to large skillet over medium-high heat.
While skillet is heating, pat roast dry with paper towels. Sprinkle both sides of roast with 1 teaspoon montreal steak seasoning.
Place in hot skillet and sear both sides for 1 1/2-2 minutes each. Lift roast into 6 to 7 quart slow cooker (or large dutch oven, if preferred, adjusting times and temperatures accordingly.) Set control to high temperature.
(This part is optional, but does add another layer of flavor. Onions may be scattered raw over roast, then add liquid.) Return skillet to burner, lower heat to medium, add chopped onions; saute for approximately 2-3 minutes. Add reserved liquid from mushrooms; stir and scrape the brown bits from bottom of pan; simmer for 1-2 minutes; remove from heat.
Sprinkle roast with pepper, seasoned salt and garlic salt. Empty can of beefy mushroom soup over roast.
Scatter carrots (and parsnips, if using) around edge of roast. Place whole peeled potatoes around edge.
Pour onions and liquid over all; cover with lid; cook on high heat for 2 1/2-3 hours, then set temperature control to low heat and continue cooking for 3 hours or until meat falls apart and vegetables are tender.
Taste sauce for seasoning, add extra salt and/or pepper to suit your taste, if needed. Keep warm until served. Cover and refrigerate leftovers.