Beef Pot Roast with Vegetables and Mushrooms

3 pound Chuck, Sirloin Tip or any other lean Beef Roast of your choice.
Seasoned Salt or Seasoned Salt Substitute.
Pepper.
1 medium Onion, chopped.
2 cloves of Garlic, chopped.
3 Beef Bouillon Cubes-low- Sodium.
2 cups Beef Broth, Stock or Water (add more later, if needed).
5-6 large Carrots, cut-up or several Baby Carrots.
5-6 large Potatoes, peeled and cut in quarters or smaller.
1 can sliced Mushrooms, drained and rinsed or 1 small container fresh Mushrooms, cleaned and sliced(optional).
1 can Cream of Mushroom Soup.
1 cup Red Cooking Wine (optional).

Season the Roast on all sides.
Brown the Roast, in a large pot, in a small amount of Olive Oil, on all sides.
Add the Onion and Garlic.
Brown lightly.
Add the Bouillon Cubes and liquid.
Bring to a boil, reduce heat and simmer gently on medium-low heat, for about 2 hours.
Turn the Roast over.
Add the Vegetables and Mushrooms.
Season them well.
Continue cooking for about another half hour or until Roast is falling apart tender and the Vegetables are tender, too.

I decided to post another yummy dinner recipe, on here. This one goes back to my childhood. My mother used to make this a lot. Usually for Sunday Dinner. Not every Sunday. Sometimes we had Fried Chicken or something else, but we did have this a lot. She would, put it on to cook while we went to church and it would be ready when we got home; with just a little extra, for her to do. I don't remember her using Mushrooms. I added those later on. You don't have to add those, but they are yummy, with it.