If you find yourself craving for a delicious homemade beef recipe, your first go-to recipe is always roast beef and gravy. But sometimes you don’t have the time to prepare it so you just settle for another recipe instead. But this time, you can, with this easy roast beef and gravy recipe.
Our friend over at Taste Of Home has this to say about this recipe:
“This is by far the simplest way to make roast beef and gravy.”
I have to agree with you! It’s because of this recipe that I will get to enjoy my favorite beef recipe without all the stress and hassle of preparing it. I just had this last night and I feel like I’m in roast beef heaven! I missed eating mom’s roast beef and gravy and this is the next best thing!
Ingredients
1 boneless Tyson beef chuck roast (3 pounds)
2 cans (10-3/4 ounces each) condensed Campbell’s cream of mushroom soup, undiluted
1/3 cup sherry or College Inn beef broth
1 envelope Lipton onion soup mix
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.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: 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.
Thanks again to Taste of Home for this amazing recipe.
