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.
sorry, it's supposed to be 10 3/4 oz can…so just one can.
Hi, I'm a little confused about this recipe. How much cream of mushroom soup am I supposed to use? It says 10 3/4 cans. Is that a mistake?That seems like a lot.
Kristi M. says
Seriously so yummy and super easy. My sisters boyfriend is a professional chef and loved this. Cracks me up because it was that simple. Plan on making it again really soon.
deb :>) says
I love this, you take the “what’s for dinner?” out of my day!