Recipe by Sue Farnsworth Sattel
"My teens aren't crazy about roasts, but this is one that they love! It does have a touch of sweetness to the gravy, so it might not be for you if you are a lover of spicy foods."
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1 (3 1/2) pound
boneless beef chuck roast
1 (14.5 ounce) can
cream of mushroom soup
1 (14.5 ounce) can
beef gravy ( such as Campbell's® Franco-American®)
1 (1 ounce) package
dry onion soup mix
distilled white vinegar
ground black pepper
all-purpose flour, or as needed
This is a keeper; the only ingredient I changed was to use Golden Mushroom Soup instead of Cream of Mushroom. The Golden Mushroom creates a much richer sauce with chunks of mushrooms.
I trimmed the roast of fat and cut it up into serving size chunks (Not too small).
I was thoroughly impressed with the flavor of the gravy and served it with garlic mashed potatoes and steamed veg’s. Everyone loved it.
Thanks for sharing great recipe.
this is ok needs more flavor
Made this last night, um, YUM! The gravy is so delicious and sweet just like we love. I added carrots 1 hour and a half before 6 hours was up, next time going to add potatoes. Made a baked potatoe and poured gravy over it, you definitely DO NOT NEED FLOUR.
Turned out wonderful!!!!!! Will do again for sure!!
very good. my kids loved it.
This was very good pleased the whole family
I made this yesterday. Pretty much stuck to the recipe. Added some onions and mushrooms and lots of garlic.
* Percent Daily Values are based on a 2,000 calorie diet.
Roast in a Slow Cooker
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 413
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