Roast Beef and Gravy

 

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

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.
   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.

Slow-Cooker Roast Beef and Gravy Tips

Should the roast beef be covered with liquid in the slow cooker?

There’s no need. Simply follow the recipe and make sure the lid covers the crock tightly. When braising meat, the liquid needs only to cover about half of the cut of meat. Stewed meat, on the other hand, is fully submerged in liquid.

Can I overcook roast beef in a slow cooker?

You can’t overcook chuck roast or pot roast in a slow cooker! These leaner, tougher cuts of meat benefit from the long, slow moist heat of the slow cooker. Dig into 39 more delicious slow-cooker beef recipes.

What can I serve with slow-cooker roast beef and gravy?

Perfectly mashed potatoes, of course! Why not try one of these 13 mashed potato classics? We also have 100 other easy side dishes that will take this meal over the top.

Nutrition Facts

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