November 28, 2015.
Recipe # 332.
Countdown to the Holidays!

                                       Beef Tenderloin in Onion Soup with Vegetables

3-4 Pound Beef Tenderloin.
1-2 Pound Baby Carrots.
1-2 Pounds Small Red or Yukon Gold Potatoes; peeled and left whole or cut in half.
1-2 Onion Soup Packets.
Seasoned Salt Substitute to taste.
Pepper to taste.
1-2 Cans Reduced Fat and Sodium Beef Broth or 2 Cups or so Water.
Extra Water if needed.

Put the Carrots and Potatoes in the Crock-Pot and season them.
Season the Beef Tenderloin well and lay it on top of the Vegetables.
Put the Soup Mix on top of the Beef Tenderloin and pour the liquid over and around it.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.