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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

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

Directions

  • 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.

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