Ingredients:

• 3-4 lbs boneless beef chuck roast
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 envelope dry french onion soup mix
• 1/4 cup oats
• Kitchen Bouquet sauce for color (optional)

Preparation: Trim beef well and cut into 1″ cubes. Place in crock pot with all soups and stir well. Cook on “low” for 18-24 hours, skimming fat and stirring occasionally.

Add oats one hour before serving to thicken the sauce. Add Kitchen Bouquet for a rich brown color. Stir and press against sides to break meat into shreds.

Serve over egg noodles or on rolls.

Can be kept hot for a long time without losing quality.

From the kitchen of: Bonnie de Arteaga