Slow cooked beef and mashed potatoes

6 lbs. of Chuck Roast

3 Yellow or White Onions

5 lbs. of Carrots

8 oz. package of Mushrooms

1 26 oz. can and 1 10.75 oz can of Cream of mushroom soup

2 10.75 oz. cans of Golden mushroom soup

36 oz of Water

8 T. Worstershire

Salt and fresh ground Pepper

Cut roast in to 1-2 inch cubes discarding big ribbons of fat. Lightly salt and generously pepper the cubed meat. Heat a few tablespoons of oil in a heavy pan and brown all sides of the meat. Remove meat and repeat step until all meat is browned. Place browned meat in crock pot. Chop onion and place over meat. In a separate bowl, mix soups, water and worcestershire. Pour over meat and onions. Slice mushrooms thinly and chop carrots into large bite sized pieces as consistently as possible. Place over sauce.

Cook on high for 3 hours and then on low (2-3 hours) until meat is tender and carrots are not too soft.

Stir gently. Serve over mashed potatoes.

-or-

Cool. Divide. Freeze.

Makes at least 24 generous servings.