2-2 1/2 lb boneless beef chuck roast
1 envelope dry onion soup mix
1-10 3/4 oz can condensed cream of mushroom soup
1. Place roast in slow cooker. Sprinkle with soup mix. Top with mushroom soup.
2. Cover. Cook on high for 1 hour and then on low for 8 hours or until meat is tender.
3. Slice and serve with mashed potatoes.
This really tasted good to me. I added a can of mushrooms, because I’m such a fan of them. I also only used half of the dry soup mix as to avoid too much saltiness like in the beef and mushrooms recipe. I used the extra sauce for gravy and it was perfect. Loved this recipe! 4 stars.