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
Roast Beef and Gravy
Roast Beef and Gravy
| Servings | Prep Time | Cook Time |
| 10servings | 15minutes | 8hours |
| Servings | Prep Time |
| 10servings | 15minutes |
| Cook Time |
| 8hours |
Ingredients
- 1 boneless beef chuck roast 3 lbs.
- 1 cans condensed cream of mushroom soup 10-3/4 oz. each; undiluted
- 1/3 cup sherry or beef broth
- 1 envelope onion soup mix
Portions: servings
Units:
Ingredients
Portions: servings Units: |
Instructions
- 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.
Recipe Notes
Nutrition Facts
4 ounce-weight: 267 calories, 14g fat (6g saturated fat), 90mg cholesterol, 517mg sodium, 4g carbohydrate (0 sugars, 0 fibre), 27g protein.
