ENTREES

SPOON-TENDER POT ROAST

This one came from the O.C. Register in the "Take Five" column.
Ti tweaked it and the final result was delicious for those moments when you really need a hearty meaty meal for your athletic boys. Here's the recipe:
3-3/12 pound London-broil roast
Black pepper
1 tablespoon Cornstarch
1 pkg Onion Soup Mix
2 cans Cream of Mushroom Soup, undiluted

1. Pepper the meat, (the onion soup mix provides enough salt) then brown it in about a tablespoon of oil on the stove to seal in the juices. Place meat in Crockpot.

2. Mix the cornstarch with the dry onion soup mix and sprinkle directly on the meat.

3. Pour the cream of mushroom soup over the top.

Cook in a Crock Pot on low (or high depending on how much time you have) until tender.
We had to add a can of water about halfway through because the sauce was becoming too thick.