Directions
Step 1: Prep the roast
Cut the chuck roast in half and place it in a 3-quart slow cooker.
In a bowl, stir together cream of mushroom soup, sherry (or beef broth), and onion soup mix.
Pour the mixture over the roast.
Step 2: Slow-cook the roast
Cover the slow cooker and cook on low for 8 to 10 hours, or until the beef is tender.
Roast Beef and Gravy Variations
Add vegetables: Make this a one-pot meal by adding carrots and potatoes. Cook the roast for two hours before adding vegetables to keep them from becoming too soft.
Add fresh herbs: Enhance the flavor with rosemary or thyme.
Storing and Freezing Roast Beef and Gravy
Fridge: Store in an airtight container for up to 4 days.
Freezer: Freeze in a freezer-safe container for up to 3 months.
To Reheat:
Warm in a covered saucepan over medium heat. Add water or beef broth to keep the meat moist.
Roast Beef Tips
Should the roast beef be fully covered in liquid? No. It’s normal for the roast to only be partially submerged. The steam in the slow cooker will keep the meat moist.
Oven Cooking Method:
Place the roast in a Dutch oven, cover, and cook in a 325°F oven for 3-4 hours.
What to Serve with Roast Beef and Gravy
Mashed potatoes or deluxe mashed potatoes make the perfect pairing.
Sides like garlic-roasted broccoli or green beans are great, and don’t forget dinner rolls for the gravy!
Enjoy this comforting meal with family and friends!
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