1 (2 to 3) lb. beef chuck roast
4 medium potatoes, peeled and cut in half
1 or 2 bags peeled baby carrots
1 (10 oz.) can cream of mushroom soup
2 env. onion soup mix (Lipton)
2 (15 oz. ea.) cans beef broth (Swanson)
1 env. brown gravy mix (optional)

Place the potatoes in the bottom of the Crock-Pot. Place the roast on top of potatoes. Then place baby carrots around the roast.

In a bowl mix together cream of mushroom soup, onion soup mix and beef broth. Mix real well so that the cream of mushroom soup isn't too lumpy. Pour this over the roast and vegetables. If needed add water to about an inch from the top.

You can cook on HIGH for 4-6 hours, or on LOW for 8-10 hours. I find it tastes best if cooked for 8-10 hours.

The stock from this makes a delicious gravy. I use 1 cup of stock to 1 envelope of brown gravy mix (McCormick). Adjust amount of stock and gravy mix accordingly to amount of gravy desired.

Submitted by: Glenda Cole