SUNDAY SLOW-COOKER ROAST
Small to medium chuck or shoulder beef roast
1 can cream of mushroom soup
1 can French onion soup
½ can water (to clean out soup cans)
Dash of pepper
Brown roast by searing each side in a fry pan with a little oil (this can be omitted if you so desire). Place meat in slow-cooker first; then add the soups, rinse cans with water. Set cooker on low and 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 to 2 tsp. cornstarch with ¼ c. cold water, mixed. Set cooker on high, stir mixture into cooker and keep stirring until thickened.