Name: Slow Cooker Roast Beef and Gravy Recipe
Prep time: 10 min
Cook time: 10 h
Yield: 6-8
Ingredients: 1 (4 pound) boneless beef chuck roast; 2 (10.75 ounce) cans cream of mushroom soup; 1 (1 ounce) package dry onion soup mix; 1 1/4 cup water; 1 Tablespoon fresh parsley

I can’t remember the last time I made roast beef! My husband loves it, but the rest of the family isn’t too fond of it. I decided to try a recipe that would make the roast beef and the gravy at the same time and it was delicious! Just whip up some mashed potatoes and you’ve got a delicious meal with hardly any preparation!

Elyse

Serves: 6-8

Slow Cooker Roast Beef and Gravy Recipe

10 minPrep Time

10 hrCook Time

10 hr, 10 Total Time

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Ingredients

1 (4 pound) boneless beef chuck roast
2 (10.75 ounce) cans cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 1/4 cup water
1 Tablespoon fresh parsley

Instructions

Spray slow cooker with nonstick cooking spray and place roast inside.
In a mixing bowl, combine soup, soup mix and water. Pour over roast and cover slow cooker with lid. Cook on low for 8-10 hours. Remove roast from slow cooker, slice and garnish with fresh parsley. Whisk together gravy in the slow cooker and serve over roast and mashed potatoes.

https://www.sixsistersstuff.com/recipe/slow-cooker-roast-beef-and-gravy-recipe/

Six Sisters Stuff

Comment on this Recipe

11 Responses to “Slow Cooker Roast Beef and Gravy Recipe”

Max February 20, 2014

Could you replace the cream of mushroom with a cream of something else ?

February 20, 2014 at 6:05 am

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- Cyd February 20, 2014
  
  Sure, cream of chicken would work great!
  
  February 20, 2014 at 7:13 pm
  
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laurie February 20, 2014

My husband likes it with cream of chicken soup

February 20, 2014 at 1:07 pm

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Korilynn February 23, 2014

Oh man how I need to do this. Looks delicious.

February 23, 2014 at 2:07 pm

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Mrs. Cook March 8, 2014

I cannot print out any of the recipes to try whats the problem do you want us to print them and try them or not -in the dark

March 8, 2014 at 11:16 am

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- Cyd March 10, 2014
  
  Sorry, may be a problem with your computer. We just checked it and it works fine. We haven't had any other complaints. Not sure what the problem could be.
  
  March 10, 2014 at 4:42 pm
  
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Maggie September 15, 2014

Just had this tonight, yum! It was fantastic! One question... is that really what yours looked like after being in the slow cooker for so long? Mine was shreddable, not sliceable... =)

September 15, 2014 at 8:17 pm

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Donna November 7, 2014

I found this recipe on the web about 3 weeks ago. We used rump roast and it slices easily and not much fat. I use one family size can of mushroom soup and no water. It makes it's own gravy and is delish! My favorite roast recipe.......

November 7, 2014 at 3:17 pm

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Teagan February 1, 2015

Hello! This is going to seem like a stupid question but I have no idea how to make the gravy...how do you do it? (Esp. on a college kid budget!)

February 1, 2015 at 8:09 pm

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- Cyd February 11, 2015
  
  Hi Teagan! In this recipe after you take the roast out you just kind of stir the remaining liquid together and serve it as the gravy. But when making gravy for other recipes you can thicken up the juices left from the meat by adding a water/flour mixture. You can also use corn starch as a thickener. We like to mix about 1/3 cup of flour with 1 cup of water and whisk together until smooth. Add this to about 1 1/2 cups of the meat juices and stir over med high heat stirring constantly until thickened. If it's not thick enough, add a little more flour. Hope this helps.
  
  February 11, 2015 at 4:03 pm
  
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  - Teagan February 13, 2015
    
    Thank you so much! After I posted I kind of thought it might be just mixing the juices that were combined, but I wanted to be sure! I am so excited to try this recipe and get some real meat back into my diet. I love your recipes!
    
    February 13, 2015 at 2:09 am
    
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