3 lb chuck roast
1 pkg lipton onion soup mix, dry
1 can cream mushroom soup, campbells
1 celery stalk, diced
1 onion, diced
2 whole carrots, peeled and cut
4 sm potatoes, peeled and cut in 1/4
1 crushed garlic clove
3 tbsp flour
1 Reynold’s slow cooker liner, optional

The slow cooker liner makes cleaning up a snap!

In the crock pot, add the can of cream mushroom soup, a can of water, the lipton dry soup, flour and mix the ingredients well.

Add the roast and the garlic. Mix around til covered with soup mix. Add the onions and veggies. Add water to barely cover the veggies (remember the water level may go up during cooking!).

Cover and turn crock pot to med/low. Cook 6-8 hours and it will be so tender!

1 rump roast
1 cup of uncooked pinto beans
1 can of rotel (drained)
1 can of cream of mushroom soup
1 tsp of cumin
1 tsp of garlic salt
1 cup of water

Place the roast in the crock pot and pack the beans around it. Stir together the remaining ingredients and pour over the top. Cook on low for 20 hours. Cook an additional 3 – 4 hours, stirring about every half hour.

Serve on flour tortillas with cheese and sour cream.

Take boneless pork chops and brown them on both sides.

Put them in the slow cooker – then add a can of french onion soup. You can add any vegetables that you want. I usually use potatoes, carrots, onions, and sometimes parsnips and fresh green beans. You can add any spices you want, but I usually just use pepper and parsley. Then add water to cover and cook on low for about 6 – 7 hours.
You can also substitute the french onion soup for a can of tomatoes and just add the same veggies.
The pork chops will fall apart. It is easy and really good.