Sm. to med. chuck or shoulder beef roast
1 can cream of mushroom soup
1 can French onion soup
1/2 can water (to clean out soup can)
Dash of pepper

I like to brown roast by searing each side in a fry pan with a little oil (but not necessary). Place meat in slow cooker first - then soups, rinse cans with water. Set on low, slow cook all night to have for lunch - or all day to have for supper. Remove meat - check your gravy, if too thin - add 1-2 teaspoons cornstarch with 1/4 cup cold water (mixed). Set cooker on high - stir into thicken and enjoy.