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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 8 |
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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. 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:
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. Yield: 8-10 servings.
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