Line your crockpot with a plastic liner (this is for quicker cleanup!)

Place all the soups into a bowl.  Add one can of water.  Mix well. Pour into crockpot.  Add meat and keep the fat side facing up.

Cover and cook on low for 6-8 hours.  When tender, remove meat to a platter and cover.  Raise control of crockpot to high.  Mix 2 Tbsp. cornstarch with 1/2 cup water until dissolved.  Pour into gravy and stir.  Bring to boil and stir well.

Slice meat and put onto platter.  Pour gravy into serving bowl.

I usually add fresh baby carrots at the three hour mark and cook them with the meat.

When I first saw the recipe I was wondering how the gravy would taste with all the different soups.  I was surprised at how good it tasted.  This makes a lot of gravy.  I freeze the gravy in small containers so that I have it available when I need beef gravy.