Roast Beef and Gravy Recipe
Roast Beef and Gravy Recipe photo by Taste of Home

Roast Beef and Gravy Recipe

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5 34 38
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"This is by far the simplest way to make roast beef and gravy," assures Abby Metzger of Larchwood, Iowa. "On busy days, I can put this main dish in the slow cooker and forget about it. My family likes it with mashed potatoes and fruit salad."
TOTAL TIME: Prep: 15 min. Cook: 8 hours
MAKES:8-10 servings
Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Cook: 8 hours
MAKES: 8-10 servings

Ingredients

  • 1 boneless beef chuck roast (3 pounds)
  • 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
  • 1/3 cup sherry or beef broth
  • 1 envelope onion soup mix

Nutritional Facts

1 serving equals 267 calories, 14 g fat (6 g saturated fat), 90 mg cholesterol, 517 mg sodium, 4 g carbohydrate, trace fiber, 27 g protein.

Directions

  1. Cut roast in half; place in a 3-qt. slow cooker. In a large bowl, combine the remaining ingredients; pour over roast.
  2. Cover and cook on low for 8-10 hours or until meat is tender.
    Freeze option: Place sliced pot roast in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary.
    Yield: 8-10 servings.
Originally published as Roast Beef and Gravy in Quick Cooking January/February 2002, p53

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.


Reviews for Roast Beef and Gravy

AVERAGE RATING
(38)
RATING DISTRIBUTION
5 Star
 (32)
4 Star
 (6)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 6, 2016

"Our oldest daughter shared this recipe with me a few years ago. It truly IS the best beef roast we've ever had! Like a few other people remarked, I'm not a big fan of beef roast. But, this one is melt-in-your-mouth delicious!"

MY REVIEW
Reviewed Jan. 27, 2016

"By far the best roast I've ever had!! My husband is usually not a big fan of roast but he is now! Before I put the roast in the crock pot I rubbed it down with a little creole, garlic salt, seasoning salt, onion powder and pepper. So simple to make. This will be a new regular meal for us! Great with sliced and boiled red potatoes with a stick of melted butter on top."

MY REVIEW
Reviewed Jan. 17, 2016

"WONDERFUL! Everyone loved it and the flavors are perfect. I used beef stock instead of sherry or broth. Keeper recipe!!"

MY REVIEW
Reviewed Oct. 9, 2015 Edited Apr. 24, 2016

"Super yummy. I don't like mushroom soup so I used a can of cream of celery and cream of onion. Will definitely make this again. Easy to put together before I rush out the door to work."

MY REVIEW
Reviewed May. 13, 2015

"Loved it"

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