This recipe was super easy because you do it all in the crock pot...my dear electric friend. I would rather sew then cook so I love recipes like this. I shredded the beef while it was warm and had it open face on bread for a hot roast beef sandwich. This is one of my favorite sandwiches. It made a lot of gravy and it tasted like Moms! What can be wrong with that. You can even start the rice cooker or serve it with mashed potatoes for the true mom effect. Next time I will use low sodium beef broth because I thought it was a little on the salty side. I will be serving this at the next Bradley get together and I will have two crock pots going of this recipe. Delicious! I hope you all like it!
Roast Beef and Gravy
1 boneless beef chuck roast ( 3 lbs.)
2 cans condensed cream of mushroom soup, undiluted
1/3 cup sherry or beef broth - (I will use low sodium next time.)
1 envelope onion soup mix
1. Cut roast in half; place in a 3 qt. slow cooker. In a large bowl, combine remaining ingredients; pour over roast.
2. Cover and cook on low for 8-9 hours or until meat is tender.
yield: 8-10 servings
prep: 15 minutes
cook: 8 hours