Recipe - Easy CrockPot Roast

3 pound Chuck roast (more or less;
doesn't have to be an exact
size)
1 Envelope dry onion soup
1 cn Campbell's Golden Mushroom
(or regular mushroom) soup
1 teaspoon Dried basil; divided
One half cup Wine (any "flavor") or water

Trim roast of as much fat as possible, and cut it to fit your crockpot. In
the bottom of the crockpot, spread half the undiluted mushroom soup;
sprinkle half the onion soup and half the dried basil on top. Set roast in
(no need to brown it first, though you may if you wish). Spread the other
half of the soups and sprinkle the rest of the basil on top of the roast.
Pour wine or water over all. Let it cook on high for 6 to 8 hours, or on
low for 8 to 10 hours.

To serve: Remove roast from the crockpot and slice it. Skim fat from the
wonderful gravy in the pot. Arrange the cut or sliced up meat on a serving dish, and
serve the gravy separately. Mashed potatoes and a nice vegetable (steamed
broccoli, baked squash, or carrots dressed with a little butter and a light
sprinkle of sugar?) complete a nice coldweather dinner.

Posted to MCRecipe Digest V1 #879 by Marilyn Olander
molander@pop.primenet.com on Nov 01, 1997