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Roast Beef and Gravy

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. —Abby Metzger, Larchwood, Iowa
  • Total Time
    Prep: 15 min. Cook: 8 hours
  • Makes
    10 servings


  • 1 boneless beef chuck roast (3 pounds)
  • 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
  • 1/3 cup sherry or beef broth
  • 1 envelope onion soup mix


  • 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.
    Freeze option: 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.
Nutrition Facts
4 ounce-weight: 267 calories, 14g fat (6g saturated fat), 90mg cholesterol, 517mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 27g protein.

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  • Eugene F
    Oct 12, 2020

    I have made this recipe for over 20 years, but I use Campbell's Golden Cream of Mushroom soup. Adds a whole dimension to the gravy! My family doesn't like mushrooms, but they eat this and don't notice them!

  • scotland1
    Sep 21, 2020

    This is my go to recipe. YUMMY. Delicious.

  • Kathys Kandles
    Sep 12, 2020

    This recipe is so easy and turns out great everytime. I prefer an English roast to the chuck roast and not every store sells them, so when I do see them, I buy a few.

  • krox722
    Sep 5, 2020

    Easy and delicious. Will become one of my go-to recipes for busy days.

  • Kim
    Jul 29, 2020

    Perfect as is but can be spiced up if desired. Added garlic and some Everglades Heat or Everglades Cactus Dust are nice for some extra zing.

  • rednibs44
    Mar 24, 2020

    This recipe is fantastic! It's simple and quick and you can add as many "extras" to it as you'd like. I usually make a double-batch and cook it on high for approx. 5 hours--beautiful, fall-apart tender and juicy!

  • carol
    Sep 29, 2019

    the nice thing about this recipe is how easy and versatile it is...reading the reviews you see how easy it can be to personalize the taste. i too prefer to brown the roast first. the choice of canned soup can be changed to taste and to use wine or not....the fact that you can leave it to cook in the slow cooker and come home to find dinner ready is priceless. thanks for sharing.

  • oreo95
    Mar 3, 2019

    Made this yesterday and my husband kept commenting on the delicious smell and couldn't wait to eat! Delicious and with simple on hand ingredients! Only changes I made was to brown the roast after coating with seasoned flour. Then put beef broth in the pan, brought to a simmer to loosen an brown bits from the pan. Also added a handful of petite carrots. Made such a great thick gravy and meat so tender. Served with mashed potatoes and roasted asparagus. Thanks Abby

  • k&c
    Jan 29, 2019

    I make "a version" of this recipe replacing the beef broth with 1 cup of good red wine. I mix the 3 together and pour over the top of the roast and bake it for 2 1/2 to 3 hours and it is OUTSTANDING and makes it's own yummy gravy. If you use a chuck roast it becomes very tender in the oven (I do not use a slow-cooker-ever). I serve it with mashed potatoes and green beans and carrots. Sooo good!

  • Sallie
    Dec 6, 2018

    Being married to a West Texan this is a waste of good beef. If you want roast and gravy simply season flour with salt and pepper or Cajun seasoning. Coat the roast and sear in Olive oil in a heavy skillet. Put it in the Crock pot and use the flour and drippings to make gravy. Poor the gravy over the roast nd cook. People overseason beef and you lose the flavor.