Recipe # 280.
                                         Beef Tenderloins with Carrots and Mushrooms

2-3 Pounds Lean Beef Tenderloin.
1-2 Pounds Baby Carrots; washed and cleaned.
1 Small Onion; chopped.
2-3 Cloves of Garlic; chopped.
1 Regular size box of Mushrooms; cleaned and sliced.
2 Cans Reduced Sodium Beef Broth.
1-2 Cans of Water.
2-3 Reduced Sodium Beef Bouillon Cubes.
1 Can Reduced Fat and Reduced Sodium Cream of Mushroom Soup.
Seasoned Salt Substitute to taste.
Pepper to taste.

Put the Carrots into the Crock-Pot.
Season the Beef Tenderloin and put it on top of the Carrots.
Add in all of the other ingredients.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Serve with Long Grain and Wild Rice, any other Rice you like or Mashed Potatoes.