3 lbs. chuck roast or stew beef
5 cans Campbell's cream of mushroom soup
1 can Campbell's cream of celery soup
8 onions (small to medium size-whole)

Cut and add:

6 potatoes
8 carrots
Celery
Green pepper
1 sm. can Nibblets corn, drained

Requires 6 quart crock pot. Add no water. Cut beef and brown in frying pan with a little oil; season with garlic powder. Drain. Put beef, all soups and all ingredients into crockpot. Cook on high for 1 to 2 hours. Turn down and cook an additional 5 to 6 hours.

NOTE: Toward end of cooking time, if gravy is thin, add a small mixture of flour and water. Stir and allow about 20 minutes more cooking time. Serves 6 people.