• 1 can beef broth
• 1 can French onion soup
• 1-2 cans cream of mushroom soup
• 3/4 lb. chuck roast
• 6 red potatoes, cleaned and halved
• Carrots, cleaned and halved
• 2 16 oz. packages sliced mushrooms, if desired

Pour beef broth and French onion soup into crock pot.  Place roast on top of soups.  Cover and cook for 1 1/2 to 2 hours on medium-low. Add potatoes and carrots.  Cover and cook for 1 1/2 to 2 hours more. Add mushrooms.  Cover and cut for additional 30 minutes or to desired firmness of vegetables.

If gravy is desired, remove roast and vegetables from crockpot.  Whisk in cream of mushroom soup to the hot soups in the crockpot.  Return roast and vegetables to crockpot if desired.

Anessia Thomas, Chesapeake, VA