For One Person:

1 to 2 Large, Meaty Beef Shortribs (large ribs = a 1/4 to 1/2 pound of meat per rib, 1 - 2 ribs fills my 1970's Rival Crockpot)
1 packet Lipton's Beefy Onion soup mix, or 1 packet Lipton's Mushroom Onion soup mix
1/2 tsp Kitchen Bouquet browning sauce
1 can Campbell's Golden Mushroom Soup + 2 cans water rinsed from can
4 Large Carrots, scraped and cut to 2 - 3 inch long pieces
1 quartered Sweet Onion
1 cup small Potatoes
1 small jar Pimento Peppers + it's juice

Optional Ingredients: (Any or none of these can be added)

1/2 cup Diced Peppers
1 Smoked Ham Hock or
1 Beef Hock
Sliced Mushrooms
Crushed Garlic Cloves or Garlic Powder
1 - 2 ribs chopped Celery
Pearled Barley
1 Link Sausage cut into chunks
(Any assortment of chunky-cut veggies)

Two ways to start:
Method #1:

Lay in a single layer of veggies in the bottom of the crockpot, then lay the raw meat on top of the veggies, centered in the crockpot. Then squeeze veggie pieces between the meat and the insides of the crockpot. And last of all, fill with the chosen liquids, including the Kitchen Bouquet sauce, which should be stirred into the liquids before adding them to the crockpot. Stop filling when 1 - 2 inches from the top - don't overfill, or it can spill out as it cooks. Cover with lid, set temp to high, allow to come to a high simmer or boil, then reduce to low heat, then cook covered 4 to 6 hours.

Method #2:

Add soup(s) and other liquids to the crockpot, cover and set temp to high.

While crockpot is heating up, rub oil or dairy butter all over the shortrib pieces, and start searing them on all sides in a skillet. This is to seal in their juices and lightly brown them.

Lay in one layer of carrot, onion and celery chunks in the bottom of the crockpot, this prevents things scorching to the bottom. Lay the seared shortribs over those. Then wedge in more carrots and other veggies between the insides of the crockpot and the shortribs. This provides a protective barrier between the meats and the insides of the crockpot, where things might scorch, depending upon how hot your crockpot gets, and how it's designed.

Add any other liquids, seasonings or veggies, but don't overfill the crockpot, stop filling at 1 -2 inches from the top. I don't often add more salt or seasonings until after it's completely cooked, as the soups are already salty.

Cover allow it to come to a high simmer or boil for about 15 to 20 minutes, then reduce the heat to low, allow to cook a minimum of four hours. Don't take the lid off once you've filled it, as it will take longer to build up heat again once the lid is removed. A heavy glass lid works best at sealing in the steam and heat.

I've found that the best flavors and textures happen if cooked low for 4 - 6 hours. A larger crockpot with more food in it will likely need 6+ hours to tenderize everything. The above recipe does a scrumptious job in just 4 hours for 1 to 2 large shortribs.

My crockpot is the original 1970's Rival Crockpot with the stationary crock inside, all the heating elements are in the sides and bottom of the crockpot. It has no thermostat that cycles off and on; it cooks at a constant temperature the entire time it is on. It doesn't turn off until I turn it off or unplug it.

When I cook this same meal in my thermostated multi-cooker, the meal isn't as good as when it's been cooked at a low, always-on temp in my Rival Crockpot. Things just cook up better if the temperature stays constant.

I like this by itself, or can thicken the pot juices into a rich gravy to go over the ribs, noodles, hot biscuits or rice.

The shortribs could be dredged in flour and briefly panfried or deep fried to add even more flavor too, but I usually just pan-sear them first.

This could be as simple as meat and potatoes, but the soups add a luscious flavor.

This becomes much more flavorful the next day!