Roast Beef and Gravy
Total TimePrep: 15 min. Cook: 8 hours
- 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 Facts1 serving: 267 calories, 14g fat (6g saturated fat), 90mg cholesterol, 517mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 27g protein.
Sep 29, 2019
the nice thing about this recipe is how easy and versatile it is...reading the reviews you see how easy it can be to personalize the taste. i too prefer to brown the roast first. the choice of canned soup can be changed to taste and to use wine or not....the fact that you can leave it to cook in the slow cooker and come home to find dinner ready is priceless. thanks for sharing.
Mar 3, 2019
Made this yesterday and my husband kept commenting on the delicious smell and couldn't wait to eat! Delicious and with simple on hand ingredients! Only changes I made was to brown the roast after coating with seasoned flour. Then put beef broth in the pan, brought to a simmer to loosen an brown bits from the pan. Also added a handful of petite carrots. Made such a great thick gravy and meat so tender. Served with mashed potatoes and roasted asparagus. Thanks Abby
Jan 29, 2019
I make "a version" of this recipe replacing the beef broth with 1 cup of good red wine. I mix the 3 together and pour over the top of the roast and bake it for 2 1/2 to 3 hours and it is OUTSTANDING and makes it's own yummy gravy. If you use a chuck roast it becomes very tender in the oven (I do not use a slow-cooker-ever). I serve it with mashed potatoes and green beans and carrots. Sooo good!
Dec 6, 2018
Being married to a West Texan this is a waste of good beef. If you want roast and gravy simply season flour with salt and pepper or Cajun seasoning. Coat the roast and sear in Olive oil in a heavy skillet. Put it in the Crock pot and use the flour and drippings to make gravy. Poor the gravy over the roast nd cook. People overseason beef and you lose the flavor.
Jul 21, 2018
I didn't care for this at all. I thought it had a weird taste to it. I don't know if it was the onion soup mix because I have made roast before using just the canned soup and it turned out fine.
Apr 5, 2018
Simple and delicious!! I love to serve it over sourdough bread.
Jan 27, 2018
This is a great recipe as it is so easy and very tasty! I do add a bay leaf and some flour to thicken the gravy up a bit but the family loves this fork-soft beef roast!
Apr 19, 2017
This is so easy and so good. I like to add a can of mushrooms that I have drained and instead of using the sherry I use the beef broth.
Nov 9, 2016
I love how easy & tasty this recipe is. I cut up carrots & potatoes & placed them under the roast. Cooked it on high for 4 hours. Turned out perfect!
Oct 30, 2016
This is my family's favorite pot roast recipe. I sometimes use a pork roast with the other ingredients. We love the creamy gravy...instead of sherry, I use Marsala wine. It's a great gravy for meatballs and ground meat, too.