Pot Roast with an Italian twist

We love the idea of using our slow cooker, but it doesn't seem to get nearly as much use as we'd like. It's usually because it takes some preparation (usually at some ungodly hour of the morning) and we just can't seem to get it together.

We did get our act together to make this roast today. We bought the beef on Sunday night, chopped the veggies and prepped it [late] last night and I threw it all together [early] this morning. I've already tasted a little bite (1 hour left to go) and it is delicious!

(adapted from, The New Creative Crock-Pot Slow Cooker Cookbook

1 6oz can tomato paste (we used paste with Italian herbs)
2 cloves garlic, minced
1 package dry onion soup mix
2 tsp. fresh oregano (used 1 tsp dried)
2 tsp. fresh thyme (used 1 tsp dried)
1 tsp. kosher salt
1 tsp. freshly ground pepper
2lbs chuck roast, trimmed of excess fat (we use whatever roast is on sale)
1 16oz can diced tomatoes, drained (we used "Del Monte with garlic, oregano & basil")
1 16oz can stewed tomatoes, drained (we used "Del Monte with garlic, oregano & basil")
1 medium onion, chopped
2-3 carrots, chopped
2-3 ribs of celery, chopped
8 baby red potatoes, quartered
1/2 package fresh chopped mushrooms (looked for the pre-cleaned/sliced to save time!)
2 bay leaves

In a small bowl, combine the garlic, onion soup mix, herbs, salt & pepper. Rub the roast with the tomato paste and then rub/sprinkle/cover with the spice mix and place in a slow cooker.

Add remaining ingredients (veggies) to slow cooker. Cover; cook on low 8-10 hours (or high 4-5 hours).

*Can be prepped the night before (rub roast with mixture and chop veggies, keep separate) and stash in the fridge until morning

Serve with rice or pasta