Pot Roast Stew...with roasted garlic toast

Happy Easter! We went to church this morning and saw my sweet brother handing out bullitens! What a nice change of scenery for him...he looked very handsome, and happy. Well we decided pot roast would be good since we were going to be gone for the afternoon, which didn't pan out...but the pot roast was still good!
The first time we made this recipe was New Years Day...but I forgot to blog it, but thankfully I wrote it down in my notebook...its really closer to stew since we cut the meat up..but the flavors of pot roast
2-3lbs London Broil, large chunks or any other good roast...used chuck roast today
5-6 cups chopped vegies, carrots, potato, onion, mushroom, celery...all cut in chunks, browned before adding to pot..you can leave small taters whole or cut in large chunks
1 pkt onion soup mix
1 pkt slow cooker pot roast mix (opt.)
1 can cream of mushroom soup (opt.) I would do one or the other or neither
2 cups beef stock/broth
1 tsp bacon fat/or crisp a couple pieces bacon bits and add to stew/roast
olive or vegi oil
2 bay leaves, 1 tsp fresh rosemary, 1 tbs tomato paste, browned in pot.
s&p, flour the meat and brown...add all stuff into pot and cook cover in either a
slow cooker or dutch oven in 250 oven for 3-4 hrs