Roast Beef and Gravy Recipe
- 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
- 1. Cut roast in half; place in a 3-qt. slow cooker. In a large bowl, combine the remaining ingredients; pour over roast.
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.
4 ounce-weight: 267 calories, 14g fat (6g saturated fat), 90mg cholesterol, 517mg sodium, 4g carbohydrate (0g sugars, 0g fiber), 27g protein .
Reviews for Roast Beef and Gravy
"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!"
"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."
"WONDERFUL! Everyone loved it and the flavors are perfect. I used beef stock instead of sherry or broth. Keeper recipe!!"
"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."
"I added a fine chopped onion , some red potatoes, a few carrots and a dash of black pepperit was REALLY GOOD !"
"My kids are super picky eaters. I did NOT tell them this was made with mushrooms and onions. The gravy was awesome and they kept coming back for more - even hours later after I had put the leftovers in the fridge. My crock pot was done with the 3 lbs. of beef in 4 hours on low (as indicated by the pop up timer in the beef). By the time we ate the beef was a little dry but the gravy made up for it. Can't wait to make it again with a couple hours less cooking time. And it's REALLY quick and easy to prepare."
"Very good. I took 2 cans of mushroom soup and mixed in 1 can of french onion soup. I didn't use the broth, sherry or dry soup mix. I browned the roast first. Also only cooked for 5 hours. Our slow cooker cooks fast. Very good meal."
"So yummy and easy! A keeper for sure."
"I made this with beef broth instead of sherry. It was very good."
"So yummy & so easy!"
"I used a can of mushroom soup and a can of French onion soup, and the sherry. I did not use the onion soup mix. It was fabulous! Just an FYI, in the comments they are saying they braised the roast before they put it in the slow cooker. I do believe they meant SEARED or BROWNED the roast before it went in the slow cooker."
"I've made this recipe several times for my family of 4. It's one of the few meals that everyone likes!"
"This will be a regular!"
"This is super easy and makes a great roast and gravy for little effort. I put this in the slow cooker and had to go to a meeting, but according to my husband, the kids loved it and they didn't leave hardly any for me when I got back!!! Definately a keeper and I will be making again."
"I, too, braised the roast before placing in the crock pot. I used extra beef broth, half a packet of onion soup, added garlic salt and thickened the gravy with cornstarch. Tasty result!"
"Absolutely the BEST and EASIEST dish to make, hands down.I got a late start in putting it in the crock pot; having only six hours to cook it. To offset my timing, I cooked it on HIGH the entire time. It was very tender when I was ready to serve it."
"Will definitely be making this again. I used beef broth, as someone suggested, instead of water and beef bullion. I also braised the meat w/ salt and pepper on a hot pan before adding it to the slow cooker, to make it more flavorful. Good one!"
"Easy, tasty, tender roast beef dinner!"
"I've made this many times. DH does not like onion soup so I usually sub an envelope of beef gravy mix for the onion soup mix (adding some dried onion to the broth mixture). Can also use a jar of beef or mushroom gravy instead of one can of soup, can add a can of mushroom pieces too. I peel carrots and potatoes, pierce the potatoes with a knife, and place them on TOP of the meat while it cooks, they get done perfectly."
"Very good, traditional roast. Nothing spectacular but a very good recipe. Very easy to make."
"Excellent flavor and easy."
"This tasted great, although I added a little cornstarch at the end to thicken up the gravy a little bit."
"I have to agree, it couldn't be much easier to have roast beef and gravy."
"This was soooo yummy and so easy to make. I will definitely make this again. Leftovers are great, over bread."
"These were so good that even my picky kids and husband rated it A+. It also made great gravy."
"It's easy and very tasty. Just wish I know about adding potatoes and carrots."
"Best recipe for roast beef EVER!!!!"
"I have made this so many times I've lost count. I don't always have the sherry or beef broth and it still comes out with enough gravy. Sometimes I'll even add a bit of red wine, that is a nice addition."
"My family loves this recipe and it's so easy & delicious. It is good with potatoes, noodles, or rice. It doesn't matter if you're a bit late from work, as it seems to only improve with a little more cooking time. Makes great leftovers and my dogs also love it! I made this from Quick Cooking over 10 years ago, and it's my main recipe for roast beef. It's also in the 5 ingredient recipe cookbook, which is excellent!"
"Not the healthest, but OOHHHHHHHH soooo good and we've never had left overs!"
"I have used this recipe for years, except that I use the Golden Mushroom soup. This is a long time family favorite."
"I use golden mushroom soup for my crock pot roast. :)"
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.