EASIEST POTROAST EVER

This one will melt in your mouth... and even a beginner can make the most delicious gravy from the drippings. The best news is, it's a crockpot meal... prep time in the morning takes ten minutes max, and throwing the gravy together in the evening takes maybe five. I prepared this my first night in Illinois... what with my indignant and uprooted children squabbling in the background, I wanted to make sure I reinforced Allen's belief that I am a goddess, so that he wouldn't ship my ass back to New York. And I did. And he didn't. Men are so easy.

INGREDIENTS

1 medium onion, chopped 2 cans condensed cream of mushroom soup (generic is fine) 1 envelope Knorr or Maggi oxtail or tomato-beef soup mix 1 can mushrooms (optional) 1 soup can water 1 ultra-cheap cut of roast beef - doesn't matter; it'll be fork-tender Wondra flour and water, mixed to a paste the consistency of buttermilk (advantage here is, the flour is superfine, you don't have to shake it, and it doesn't leave lumps) Salt and pepper to taste

DIRECTIONS

In the morning, saute chopped onion and put in crockpot. Add condensed soup, powdered soup mix, mushrooms if desired, and water. Stir to blend. Add beef, turn to coat, cover, and set crockpot on low. Cook all day. Fifteen minutes before dinner, remove beef, put on serving plate, cover, keep warm in oven turned on low. Pour liquid into saucepan, bring to low boil. Prepare one to one and a half cups of the Wondra and water mix, add slowly to the boiling liquid, stirring all the while, until gravy has reached the desired consistancy. Salt and pepper to taste.

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