Savory Pot Roast\r\n1 can Campbell\u2019s Cream of Mushroom Soup\r\n1 pouch (1 oz.) dry onion soup mix\r\n6 small red potatoes, cut in half\r\n6 medium carrots, cut in 2 inch pieces, about 3 cups\r\n3 to 3 1\/2 pound boneless beef round or chuck roast\r\nAdd fist 4 ingredients in 4 1\/2 quart slow cooker.\r\nAdd beef, turning to coat well.\r\nCover and cook on low 8 to 9 hours until beef is fork tender.\r\nCan be cooked 4 to 5 hours on high.\r\n\r\n\r\nMelt in Your Mouth Short Ribs\r\n6 serving size pieces of beef or pork ribs, about 3 pounds\r\n2 Tbsp. packed brown sugar\r\n2 cloves garlic, minced\r\n1 tsp. dried thyme\r\n1\/4 cup all purpose flour\r\n1 can Campbell\u2019s French Onion Soup\r\nPlace the beef or pork in a large slow cooker.\r\nAdd brown sugar, garlic, thyme, flour and toss to coat.\r\nStir soup in a small bowl.\r\nPour over the beef.\r\nCover and cook on low for 8 to 9 hours or until meat is fork tender.\r\nCan be cooked 4 to 5 hours on high.\r\nThis recipe calls for a small bottle of beer. Since I don\u2019t cook with beer, I just add an extra can of water using the soup can for measuring.\r\nIt is very good without beer, but it\u2019s your choice.\r\n\r\nPotatoes Supreme\r\n6 medium potatoes\r\n1\/2 cup margarine, melted\r\n2 cups cheddar cheese, shredded\r\n1\/3 cup onions\r\n1 pint sour cream\r\n1\/8 tsp. pepper\r\n1 tsp. salt\r\nBoil potatoes with skins on.\r\nPut in refrigerator to cool.\r\nWhen cool, peel and dice potatoes.\r\nMix with remaining ingredients.\r\nPour into casserole dish, cover with foil and bake for 35 minutes at 350\u00ba.