Roast with Onion-and-Mushroom Gravy
1 (2.5 lb.) boneless beef chuck shoulder roast, trimmed
3/4 tsp. pepper
1 (14-oz.) can low-sodium beef broth
1 (10 3/4-oz.) can cream of mushroom soup
1 (1.0-oz) envelope dry onion soup mix
2 Tbsp. cornstarch
2 Tbsp. water
Sprinkle roast with pepper; place in a 5-qt. slow cooker (crock pot). Add beef broth, cream of mushroom soup, and onion soup mix.
Cover and cook on HIGH for 1 hour. Reduce heat to LOW, and cook for 7 hours or until tender. Transfer roast to a serving platter, reserving juices, keep warm.
Whisk together cornstarch and water; slowly whisk into juices in slow cooker. Increase heat to HIGH, and cook uncovered, 1 minute or until slightly thickened, whisking frequently.
Serve roast with gravy.
This is so delicious and tender. It's wonderful with mashed potatoes and green beens. A perfect comfort meal for wintertime.
Prep: 6 minutes
Cook: 8 hours
Discovered in Southern Living Slow-Cooker Cookbook