1 pot roast (3-4 pounds) (I found the leanest cut I could)
1 large can of cream of mushroom soup
1 envelope Lipton onion soup mix
2 16oz bottles of Pepsi (you can use a little less if you like)

Put the roast in a large crock pot, mix the rest of the ingredients and pour on top. Cook on high for 7-8 hours. Throw in some carrots, celery, potatoes, and onion last two hours (optional). This recipe didn’t sound good, look good or really even smell very good while cooking it, but it tastes AWESOME! My kids (ages 7, 5 & 4) asked for seconds. It is falling apart tender and so tasty! I couldn’t keep my husband from picking at it! I hear it is a good one to make and freeze for later, too! Served our family of 5 with some leftovers for the next night. Enjoy!

BC’s Slower Cooker Family-Favorite Chili

2lb lean beef
1 large onion chopped
2 cloves garlic chopped finely
1 28 oz tomato sauce
1 can chili beans (optional)
2 tablespoons chilil powder
1 1/2 teaspoons ground cumin
1/2 teaspoon salt and pepper

Cook beef and onion over medium heat 8 to 10 minutes stirring occassionally until beef is brown, drain

Mix beef, onion and remaining ingredients in a 4-5 quart slow cooker. Cover and cook on low 6-8 hours.

Serve with crackers, chips or over rice. It is a thick chili and tastes amazing!

2 med. onions, sliced
2 1/2 to 3 lbs. corned beef brisket
1 cup apple juice
1/4 cup packed brown sugar
2 tsp. prepared mustard
6 whole cloves
6 sm. cabbage wedges

Place onions in Crock Pot. Trim fat from brisket. If necessary, cut meat to fit into Crock Pot; place on top of onions. In a bowl combine apple juice, sugar, orange peel, mustard, and cloves; pour over brisket. Place cabbage on top of meat. Cover and cook on low for 10 to 12 hours (or high for 5 to 6 hours).

Serves 6