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.