Savory Pot Roast with Mashed Potatoes and Gravy

It is sad to admit, but I have never made a pot roast before. My mom always made them really tough so I wasn't a big fan. I also had no idea what type of meat to buy. Then I found this recipe on Campbell's.com and figured it was worth a shot to make it. I mean, it is Campbell's, I'm pretty sure they know what they're doing.

Savory Pot Roast w/ Mashed Potatoes and Gravy
Adapted from: Campbell's
Servings: 8

Ingredients - Savory Pot Roast
2 tbs. vegetable oil
2-4 lb. boneless bottom round pot roast
1 can condensed cream of mushroom soup
1 1/4 cup water
1 pouch dry onion soup and recipe mix
2 cups baby carrots
4 stalks celery, chopped
2 tbs. all purpose flour
1 tsp. black pepper
1 tbs. garlic powder
1 tsp. meat tenderizer

Directions:
1. Heat oil in a large pan over medium high heat. Season the roast with pepper, garlic and meat tenderizer on both sides. Add the roast and cook on all sides until browned.
2. Add soup, water and onion soup mix to the meat and stir to remove clumps from the soup.
3. Add carrots and celery and cook for 2-3 hours, covered over low heat.
4. Transfer meat and vegetables to a platter and cut with an electric knife.

Ingredients - Mashed Potatoes and Gravy
6-8 medium potatoes, peeled and cut into chunks
2/3 cup milk
3 tbs. butter
1 jar gravy

Directions:
1. Boil potatoes in salted water until potatoes are fork tender. 
2. Mash potatoes with milk and butter until lumps are gone.
3. Heat gravy in a small saucepan until hot.
4. Serve over potatoes.