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3, 4 or 5 lb. bottom round
2 cans mushroom soup
1 can water
1 envelope Lipton onion soup

*You will need an electric knife to slice this roast, as
it gets very tender.
Before going to bed Saturday night, put the roast in the
crock-pot. Mix mushroom and onion soups with water; pour over
roast. Plug in crock-pot. Put lid on pot and set timer on
low. Cook all night.
Sunday morning, turn roast over and let it cook on low.
Go to church. Roast will be ready when you get home at noon
with lots of good gravy.
If you want to thicken the gravy, remove roast to
platter. Turn crock-pot on high. Mix 3 tablespoons flour in
1/2 cup water. Add to gravy. Cook until clear.

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