Ingredients Jump to Instructions ↓

  1. 1 boneless beef chuck roast (3 pounds)

  2. 2 cans (10-3/4 ounces each ) condensed cream of mushroom soup, undiluted

  3. 1/3 cup sherry or beef broth

  4. 1 envelope onion soup mix

Instructions Jump to Ingredients ↑

  1. 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. Yield: 8-10 servings.


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