---Crockpot Roast Beef---
1 beef chuck roast
1 envelope Adolph's Marinade in Minutes tenderizing meat marinade
1 family size can cream of mushroom soup
1 Tbsp. corn starch
1 Tbsp. cold water
Place roast in crockpot and pierce deeply with fork on each side. Mix marinade according to package directions and pour over roast. Turn to coat. Spread soup over roast.
Cook on low all day or overnight (8-10 hours), until roast is so tender it's falling apart. I like to turn it occasionally if I'm home to keep the top from drying out (yeah I know you aren't supposed to open the lid on a crockpot - but I *always* do).
Gravy: Remove roast from crockpot. Spoon liquid from crockpot into sauce pan. Mix corn starch and water, then add to sauce pan and mix well. Bring to boil and then boil one minute, stirring constantly. Serve with roast beef and mashed potatoes. [or just pour the liquid in the crockpot straight over the beef and potatoes - it tastes just as good!]
For variety, make a Hot Roast Beef Sandwich: Place roast beef between two slices of fresh white bread. Cut sandwich in half diagonally and spread apart on plate. Place a spoonful of mashed potatoes between the two halves and cover everything with gravy.
The key to the best roast is finding good meat. Look in a local butcher shop or meat market instead of the grocery store. In Charleston, try Johnny's Meat Market at the Capitol Market. In the Elkins area, you can't beat Campbell's Market in Beverly.