Roast beef! Just thinking about it is making my mouth water! It’s my classic favorite beef recipe that always satisfies my meat-loving heart. Well, not just mine. It’s a popular dish for dinners. It isn’t even difficult to prepare as this recipe will show you. Anyone can make it. With the help of the slow cooker, we’re saving time and effort. I love this dish with mashed potatoes too and loads of gravy!
It’s the classic combination. Sometimes I want a side dish of steamed vegetables too; or potato salad. You can serve it with anything actually.
1 boneless Tyson beef chuck roast (3 pounds)
2 cans (10-3/4 ounces each) Campbell’s condensed cream of mushroom soup, undiluted
1/3 cup sherry or College Inn beef broth
1 envelope Lipton onion soup mix
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.
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Quick Tip: 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.
Thank you to A Spoonful Of Thyme for this great photo.