Roast with Onion-and-Mushroom Gravy

(from kylerhea’s recipe box)

Serve w/ Simple Mashed Potatoes ( http://www.recipething.com/recipes/show/14830 )

Source: Southern Living's Slow Cooker Cookbook

Serves 6 people

Categories: Beef, TRY!, crockpot, main dish

Ingredients

  • 1 (2.5) boneless beef chuck shoulder roast, trimmed
  • 3/4 tsp black pepper
  • 1 (14-oz) can low-sodium beef broth
  • 1 (10 3/4 oz) can of cream of mushroom soup
  • 1 (1.0) envelope dry onion soup mix
  • 2 Tbs cornstarch
  • 2 Tbs cornstarch

Directions

  1. Sprinkle roast w/ pepper; place in a 5-qt slow cooker. Add beef broth, cream of mushroom soup, and onion soup mix.

  2. Cover and cook on HIGH 1 hour. Reduce heat to LOW, and cook 7 hours or until tender. Transfer roast to a serving platter, reserving juices; keep warm.

  3. Whisk together cornstarch and water; slowly whisk into juices. Increase heat to HIGH, and cook uncovered, 1 minute or until slightly thickened, whisking frequently. Serve roast with gravy.

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