Swiss Steak

This is a general recipe for several kinds of meat.  It's great for Sunday dinner because you can brown the meat in the morning (or the night before), put it in the crockpot for most of the day, and it's ready to go for dinner.  It's a good way to cook meats that aren't naturally tender because this method tenders them right up.  My mom said she learned how to make this recipe "by watching [her] mother work wonders in the kitchen for all of [her] growing up years."  I could say the same.

Meat (top round, sirloin, pork chops, cube steak, etc.)
1/2 C flour
1 tsp salt
butter

Gravy:
2 cans cream of mushroom soup (or cream of chicken)
1 soup can full of milk

Combine the flour and salt in a bowl or plastic bag; coat the meat with the flour.  Brown the meat in a frying pan with a few tablespoons of butter.  Place in crockpot on low and cover with the gravy.  Cook for 8 hours or so.