Growing up as a kid, we were a Crock Pot family. Not the generic slow cooker, but the original Rival brand Crock Pot.
The slow cooker was originally invented as a device for making long cooking baked beans. After a short time on the market, Rival purchased the company that made it and created the Crock Pot brand. Originally without a removable stoneware pot, that feature was added several years after introduction. Thankfully! I could not imagine the fun that would be scrubbing that pot without being able to immerse it in water.
This is just about the easiest recipe you will find. Throw everything into the pot and eight hours later you have delicious roast beast!
A few simple ingredients.
I decided to go with the shredded roast beef on bread but you could just as easily slice and serve.
Savory and fantastic.
Roast Beef and Gravy
Prep Time: 15 min | Cook Time: 8 hours | Makes: 8-10 Servings | Difficulty: Easy
- 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 8-9 hours or until meat is tender. Yield: 8-10 servings.