Roundup Record Tribune & Winnett Times -

Mary Mitchell, Battle Creek, MI

6 potatoes, quartered

6 carrots, sliced

3-3 ½ lb. chuck roast

1 envelope dry onion soup mix

10 ¾ oz. can cream of mushroom soup

2-3 Tbsp. flour

¼ cup cold water

1. Place potatoes and carrots in slow cooker. Add meat. Top with soups

2. Cover. Cook on Low 8-9 hours

3. To make gravy, remove meat and vegetables to serving platter and keep warm. Pour juices into saucepan and bring to boil. Mix 2-3 Tbsp. flour with ¼ cup cold water until smooth. Stir into juices in pan until thickened. Serve over meat and vegetables, or alongside as gravy....