“This recipe is so simple but the results are delicious. The gravy from the roast would be great over mashed potatoes.”
READY IN:
8hrs 5mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 1 (14 1/2 ounce) can stewed tomatoes, cut into 1-inch pieces and juices reserved
  • 1 (10 3/4 ounce) can cream of mushroom soup
  • 1 (1 ounce) envelope dry onion soup mix
  • 1 (3 1/2 lb) boneless beef chuck roast

Directions

  1. In medium bowl, combine tomatoes and juice, soup and soup mix.
  2. Place roast in a 5-6 quart electric slow cooker.
  3. Pour tomato mixture over roast.
  4. Cover, and cook on low for about 8 hours or until roast is tender.

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