Roast in a Slow Cooker recipe
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Ingredients
- 1 (3 1/2) pound boneless beef chuck roast 1 (14.5 ounce) can cream of mushroom soup 1 (14.5 ounce) can beef gravy (such as Campbell's® Franco-American®) ½ cup brown sugar 1 (1 ounce) package dry onion soup mix 2 tablespoons distilled white vinegar 1 tablespoon soy sauce 1 tablespoon Worcestershire sauce ¼ teaspoon salt ¼ teaspoon ground black pepper 2 tablespoons all-purpose flour, or as needed
Nutrition Info
- 659.9 caloriescarbohydrate: 24 gcholesterol: 143.9 mgfat: 45.9 gfiber: 0.5 gprotein: 36.2 gsaturatedFat: 17.5 gservingSize: -sodium: 1279.7 mgsugar: 14.5 gtransFat: : -unsaturatedFat: : -
Directions Roast in a Slow Cooker
Directions
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Put roast in slow cooker crock.
Stir cream of mushroom soup, beef gravy, brown sugar, dry onion soup mix, vinegar, soy sauce, Worcestershire sauce, salt, and pepper together in a bowl, pour over the roast.
Cook on High for 6 to 7 hours or on Low for 12 to 14 hours.
Remove roast to a platter. Ladle liquid from the slow cooker into a saucepan and bring to a boil. Sprinkle flour into the liquid and stir, cook until the liquid thickens into a gravy, about 5 minutes. Serve gravy with the roast.