SUNDAY SLOW-COOKER ROAST

Small to medium chuck or shoulder beef roast

1 can cream of mushroom soup

1 can French onion soup

½ can water (to clean out soup cans)

Dash of pepper

Brown roast by searing each side in a fry pan with a little oil (this can be omitted if you so desire). Place meat in slow-cooker first; then add the soups, rinse cans with water. Set cooker on low and slow-cook all night to have for lunch or all day to have for supper. Remove meat, check your gravy; if too thin, add 1 to 2 tsp. cornstarch with ¼ c. cold water, mixed. Set cooker on high, stir mixture into cooker and keep stirring until thickened.

BACON AND CHEESE DIP

16 slices bacon (about 12 oz.), diced, fried and well-drained

16 oz. cream cheese, cubed, room temperature

4 c. shredded Cheddar cheese

1 c. half-and-half

2 tsp. Worcestershire sauce

1 tsp. dried minced onion

½ tsp. dry mustard

½ tsp. salt

Dash of hot sauce

Put all ingredients except baco...