Slow Cooker Roast Beef and Gravy Recipe

Published: February 20, 2014Updated: September 12, 2018Author: Elyse Ellis
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Slow Cooker Roast Beef and Gravy Recipe

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!

Serves: 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 cups water
  • 1 Tablespoon fresh parsley

Instructions

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

Notes

We like to serve this roast beef with a side dish of mashed potatoes.

7.8.1.2
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https://www.sixsistersstuff.com/recipe/slow-cooker-roast-beef-and-gravy-recipe/

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  1. Max says:
    February 20, 2014
    Could you replace the cream of mushroom with a cream of something else ?
    Reply
    • Cyd says:
      February 20, 2014
      Sure, cream of chicken would work great!
      Reply
  2. laurie says:
    February 20, 2014
    My husband likes it with cream of chicken soup
    Reply
  3. Korilynn says:
    February 23, 2014
    Oh man how I need to do this. Looks delicious.
    Reply
  4. Mrs. Cook says:
    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
    Reply
    • Cyd says:
      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.
      Reply
  5. Maggie says:
    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... =)
    Reply
  6. Donna says:
    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.......
    Reply
  7. Teagan says:
    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!)
    Reply
    • Cyd says:
      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.
      Reply
      • Teagan says:
        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!
        Reply
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