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Prep Time: 5 Minutes Cook Time: 480 Minutes |
Ready In: 485 Minutes Servings: 6 |
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This recipe is so simple but the results are delicious. The gravy from the roast would be great over mashed potatoes. Ingredients:
1 (14 1/2 ounce) can stewed tomatoes, cut into 1-inch pieces and juices reserved |
1 (10 3/4 ounce) can cream of mushroom soup |
1 (1 ounce) envelope dry onion soup mix |
1 (3 1/2 lb) boneless beef chuck roast |
Directions:
1. In medium bowl, combine tomatoes and juice, soup and soup mix.
2. Place roast in a 5-6 quart electric slow cooker.
3. Pour tomato mixture over roast.
4. Cover, and cook on low for about 8 hours or until roast is tender.
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