1 beef roast (2-3 pounds is fine)
1 can french onion soup
1 can cream of mushroom soup
Put all ingredients in slow cooker /crock pot for about 8 hours on low.
I always have a hard time figuring out what the best kind of roast is, there are so many to choose from. I want my roast to be tender, juicy and fall apart. When I made a recipe for BBQed beef a few months ago it said to use a chuck roast. Now I swear by any roast that has "chuck" in the description.
Today (this is what I'm having for dinner) I decided to "doctor it up" a little. Over the past few months I have been using red and white cooking wine quite a bit. I love red on beef and white on chicken.
So to the above recipe I am adding
1/2 cup red wine
1/2 teaspoon minced garlic (1 clove)
and about 1/4 teaspoon pepper
I love the convenience of minced garlic in a jar. 1/2 teaspoon equals 1 clove. Not only is it so much easier than mincing a clove, but it tastes better than substituting garlic powder, which I used to do quite a bit. My only problem with it is that it goes bad much sooner than the date on the jar (even though you refridgerate it like the jar says). So, if you buy it, get in the habit of smelling it each time you go to use it. When it starts to smell sour then throw it out.