Entree Recipes, Special January 2, 2017February 22, 2017 jessicafaidley
Roast beef! Just thinking about it is making my mouth water! It’s my classic favorite beef recipe that always 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.
Our friends from Taste of Home has this to say about this recipe:
“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.”
It is! 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.
Ingredients
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
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.
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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.
Thanks again to Taste of Home for this amazing recipe.
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Argo Cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob’s Red Mill, Borden, brown sugar, Campbell’s soups, casserole, chiquita, Clabber Girl, College Inn, cool whip, crock pot, daisy sour cream, dessert, dole, domino sugar, eat, eggland's best eggs, fisher nuts, food, Gold medal flour, granulated sugar, Green giant, Hershey, Hodgkin’s Mill, jell-o, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam cooking spray, Pepperidge Farm, philadelphia cream cheese, powdered sugar, recipe, Ritz crackers, roast beef and gravy, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, Tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, Whipped Topping
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23 comments
Way too much sodium for me.
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Use low sodium soup and low sodium broth.
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Lots of ways to cut the sodium, make the canned soup yourself and reduce the salt, make the onion soup mix yourself and reduce the salt, and then use either a low sodium beef broth or make that yourself 🙂
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I make this all the time except I use a can of clear soft drink (7-up, sprite, ginger ale, etc.) in place of the beef broth…cook the same as your recipe….yummy!
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Sheryl,
Do you have to thicken the gravy ???
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I would think somewhat , because after the roast cooks it will release juices watering down that canned soup.. also canned soup breaks down the longer that it is in the slow cooker , but that would depend on how you feel about the thickness of the sauce…
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My mom had the same type of roast which I have passed down to others. BUT, instead of Cream of Mushroom use GOLDEN Mushroom. The taste is to die for. Everyone loves this recipe.
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SANDY, is there something else to use in place of sherry. I hate to get a large container of beef broth for only a 1/3 cup….and i never have sherry in the house.
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She just used the soup and about half a can of water.
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Try Better Than Bouillon which is a paste. Available in lower sodium also.
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Can another soup be used? Allergic to mushrooms!!!!!
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Cream of celery
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Looks good
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When I do this recipe I bump that wine thingy up to a full cup. Then I add a packet of dry Ranch Dressing usually Buttermilk flavored. Also about a quarter cup of Worcester sauce. Combine the liquids and the dry seasoning in a bowl and whisk it all together. After placing meat in slow cooker with a few tablespoons of the mixture in bottom. Then pour balance on top and as Ron Popeil used to say “set it n forget it” for 6 to 7 hours on low. Don’t have to worry bout leftovers that is not a problem at our home! Some tasty stuff.
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In other words, you don’t use this recipe! I would be insulted if someone commented on a recipe I shared with their tweaks to make it better. No comment at all would be preferable. Just my opinion…
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I totally agree! If you want to share a recipe do it on your own site! Thanks, Deb
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I completely agree! You are using a completely different recipe, so use your own page to post it.
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I agree. I those who do that just want to show off.
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I don’t care for cream of mushroom. Can I use a cream of chicken or celery?
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I have made this for years. This is the 1st I’ve seen with sherry in it. It doesn’t need it.
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What would u use I. Places of mushroom
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Why cut the 3 pound roast in half if putting all 3 pounds in the crockpot?
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I love reading recepies and trying them out to see if my family likes them. Everyone just keep on posting.
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