Roast Beef and Gravy                                                                       

 

 

1 boneless beef chuck roast (3 pounds)

2 cans (10 3/4 ounces each) condensed cream of mushroom soup, undiluted

1/3 cup sherry, wine or beef broth

1 envelope onion soup mix

 

Cut roast in half.

Place in slow cooker.

 

In a bowl, combine the remaining ingredients.

Pour over roast.


Cover and cook on low for 8-9 hours or until meat is tender.

 

Serves: 8-10

 

Special Note:

This is by far the simplest way to make roast beef and gravy. Put this dish in the slow cooker and forget about it.  It is great with mashed potatoes and fruit salad.

 

 

Source: Sandy Ward                                                                                    March 2003