Save on Pinterest

Roast Beef and Gravy

This is by far the simplest way to make roast beef and gravy. 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. —Abby Metzger, Larchwood, Iowa
  • Total Time
    Prep: 15 min. Cook: 8 hours
  • Makes
    10 servings


  • 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


  • 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.
Nutrition Facts
4 ounce-weight: 267 calories, 14g fat (6g saturated fat), 90mg cholesterol, 517mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 27g protein.

Recommended Video


Click stars to rate
Average Rating:
  • Laurie
    Nov 15, 2020

    This is a man-pleaser: savory and delicious. I love to cook and will take on complicated recipes, but sometimes I appreciate the quick & easy option. This couldn't be simpler, and if you've got 8-10 hours to wait for dinner, it's worth it.

  • Chris
    Nov 6, 2020

    I think this would taste ok but, too many processed ingredients for me. Canned soup? Onion soup mix? Way too much sodium.

  • Jan
    Nov 6, 2020

    I have been using a similar method for 55 years. I started out using an electric skillet. My mother taught me. I agree with the ones that said season and flour the meat and brown first. It improves the flavor so much. We always sautéed the onions until limp but not browned. Put the roast in the crockpot then add the soup to the skillet too loosen the drippings and pour over the roast. I usually add carrots and diced potatoes about halfway through the cooking. Just make sure there is plenty of gravy and it doesn't get too thick. I usually have to thicken mine with a little cornstarch at the end. The long cooking must do something to the thickener in the soup. We have been using the Golden Mushroom Soup ever since it came out.

  • eileen344
    Nov 6, 2020

    No comment left

  • shelleyd
    Nov 6, 2020

    Good meal in rainy or cold weather. I sometimes add a splash of my favorite bbq saue to change up the flavor a bit.

  • E Jay
    Nov 6, 2020

    This is a Mississippi Roast in disguise ... why does Taste need to use a CAN OF SOUP in every recipe?

  • Courtney
    Nov 6, 2020

    I wish there wasn’t an ad in front of the ingredients so I could try this recipe. This isn’t the first time this has happened with the ad being in front of ingredients or directions.

  • Frances
    Nov 6, 2020

    Only my opinion, but if a recipe calls for any kind of condensed soup I pass on it. Too many recipes I have tried with condensed soup end up tasting the same. It may be quick, convenient and easy to do, but I would rather have full ingredients for a more flavorful end result.

  • Denise
    Nov 6, 2020

    I use beefy mushroom soup for mine, Liptons beefy onion soup for mine, been making it this way for years, I add carrots and potatoes, their great cooked all day !!!

  • Eugene F
    Oct 12, 2020

    I have made this recipe for over 20 years, but I use Campbell's Golden Cream of Mushroom soup. Adds a whole dimension to the gravy! My family doesn't like mushrooms, but they eat this and don't notice them!