Beef Pot Roast with Vegetables

I got this picture off of Pinterest. It looks and sounds good to make for dinner tonight. If I do make it for dinner I will take a picture of my own food and post it on here tonight. Either way here is the recipe for it:

3 pound Arm, Chuck, Sirloin Tip or any other Beef Roast of your choice. I believe I will be using an Arm Roast.
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-up or several small Red or Yellow Potatoes, scrubbed well.
1 small container fresh Mushrooms, cleaned and sliced.
1 can Reduced-Fat Cream of Mushroom Soup 1 cup Red Cooking Wine (optional).

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.
Simmer on low for about 2 hours.
Turn the Roast over.
Add the Vegetables and Mushrooms.
Continue cooking for about an hour or until Roast is falling apart tender and Vegetables are tender, too.

This is another meal that takes me back to my childhood. When I was a child we almost always had either Beef Roast or Fried Chicken for Sunday Dinner. There was the occasional time we went out to eat, but generally on Sunday one of these two meals was what we had.
They were both yummy and comforting.