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Family-Favorite Beef Roast

You need only a few ingredients for this tangy roast that feeds a bunch. The gravy is tasty on mashed potatoes, too. —Jeanie Beasley, Tupelo, Mississippi
  • Total Time
    Prep: 10 min. Cook: 6 hours
  • Makes
    8 servings

Ingredients

  • 1 boneless beef chuck roast (3 to 4 pounds)
  • 1 can (14-1/2 ounces) stewed tomatoes, cut up
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 envelope Lipton beefy onion soup mix
  • 1/4 cup cornstarch
  • 1/2 cup cold water

Directions

  • Cut roast in half. Transfer to a 5-qt. slow cooker. In a small bowl, combine the tomatoes, soup and soup mix; pour over meat. Cover and cook on low for 6-8 hours or until meat is tender.
  • Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a large saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.
Nutrition Facts
5 ounces cooked beef with 1/2 cup gravy: 409 calories, 21g fat (8g saturated fat), 131mg cholesterol, 740mg sodium, 13g carbohydrate (3g sugars, 1g fiber), 40g protein.

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