Slow Cooker Roast Beef and Gravy Recipe
This recipe makes the roast beef and the gravy at the same time and it is delicious! Just whip up some mashed potatoes and you’ve got a delicious meal with hardly any preparation!
Medium Mixing Bowl
- 4 pound chuck roast
- 2 (10.75) ounce cream of mushroom soup
- 1 ounce dry onion soup mix
- 1 ¼ cups water
- 1 Tablespoon fresh parsley
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 the gravy left in the slow cooker and serve over roast.
We like to serve this roast beef with a side dish of mashed potatoes.
To turn this into a freezer meal:
In a gallon-sized freezer meal bag, add all ingredients. Squeeze out as much air as possible and seal bag closed. Place freezer bag into freezer and it will last 60-90 days.
When ready to use, spray inside of slow cooker with non-stick cooking spray and dump ingredients from bag into slow cooker. Place the lid on top and cook for 9-10 hours on low heat (you can cook it for 5-6 hours on high heat, but it will not be as tender as cooking it low and slow. We highly recommend low and slow!). Follow the rest of the instructions as written.
Calories: 446kcal | Carbohydrates: 5g | Protein: 46g | Fat: 27g | Saturated Fat: 12g | Trans Fat: 2g | Cholesterol: 159mg | Sodium: 791mg | Potassium: 838mg | Fiber: 1g | Sugar: 1g | Vitamin A: 72IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 5mg