This is one of the most sublime pot roast recipes I've ever tasted. There is not need to fuss, season meat, and sear. This comes out ultimately delectable each time I make it.
The most delightful part of this recipe is the gravy. Since there is no water to add, this gravy comes out perfectly with the meat juices already in tow.
1 boneless beef chuck roast (3 pounds)
10 3/4 oz. can cheddar cheese soup
10 3/4 oz. can golden mushroom soup
10 3/4 oz. can French onion soup
In a 5- or 6-qt. slow cooker, whisk soups; top with roast. Cook, covered, on low 6-8 hours or until meat is tender.
The most delightful part of this recipe is the gravy. Since there is no water to add, this gravy comes out perfectly with the meat juices already in tow.
1 boneless beef chuck roast (3 pounds)
10 3/4 oz. can cheddar cheese soup
10 3/4 oz. can golden mushroom soup
10 3/4 oz. can French onion soup
In a 5- or 6-qt. slow cooker, whisk soups; top with roast. Cook, covered, on low 6-8 hours or until meat is tender.
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