Ingredients:
1 3-lb boneless beef chuck roast
2 10.75-oz cans condensed cream of mushroom soup, undiluted *
1/3 c. sherry, wine, or beef broth **
1 envelope onion soup mix
* I don't like cream of mushroom so I used cream of chicken.
** Seeing as I don't drink alcohol, I usually don't cook with it either. I used beef broth.
Recipe:
1. Cut roast in half; place in a slow cooker. In a bowl, combine the remaining ingredients; pour over roast. Cover and cook on low for 8-9 hours or until meat in tender.
Rating: 3.5 of 5
I actually really liked this recipe. Talk about easy. You get the main dish plus gravy at once. Love it! Definitely will be making this again. I liked the flavoring of this recipe too. It wasn't so powerful that I couldn't taste the meat, but not so weak that I felt like it wasn't doing anything. Did that makes sense? I dunno. I liked it!
Source: AllRecipes, iPhone app
