Savory Pot Roast
1 can Campbell’s Cream of Mushroom Soup
1 pouch (1 oz.) dry onion soup mix
6 small red potatoes, cut in half
6 medium carrots, cut in 2 inch pieces, about 3 cups
3 to 3 1/2 pound boneless beef round or chuck roast
Add fist 4 ingredients in 4 1/2 quart slow cooker.
Add beef, turning to coat well.
Cover and cook on low 8 to 9 hours until beef is fork tender.
Can be cooked 4 to 5 hours on high.

Melt in Your Mouth Short Ribs
6 serving size pieces of beef or pork ribs, about 3 pounds
2 Tbsp. packed brown sugar
2 cloves garlic, minced
1 tsp. dried thyme
1/4 cup all purpose flour
1 can Campbell’s French Onion Soup
Place the beef or pork in a large slow cooker.
Add brown sugar, garlic, thyme, flour and toss to coat.
Stir soup in a small bowl.
Pour over the beef.
Cover and cook on low for 8 to 9 hours or until meat is fork tender.
Can be cooked 4 to 5 hours on high.
This recipe calls for a small bottle of beer. Since I don’t cook with beer, I just add an extra can of water using the soup can for measuring.
It is very good without beer, but it’s your choice.

Potatoes Supreme
6 medium potatoes
1/2 cup margarine, melted
2 cups cheddar cheese, shredded
1/3 cup onions
1 pint sour cream
1/8 tsp. pepper
1 tsp. salt
Boil potatoes with skins on.
Put in refrigerator to cool.
When cool, peel and dice potatoes.
Mix with remaining ingredients.
Pour into casserole dish, cover with foil and bake for 35 minutes at 350º.

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