1 boneless Tyson beef chuck roast (3 pounds)
2 cans (10-3/4 ounces each) Campbell’s condensed cream of mushroom soup, undiluted
1/3 cup sherry or College Inn beef broth
1 envelope Lipton onion soup mix
Cut roast in half; place in a 3-qt. slow cooker. In a large bowl, combine the remaining ingredients; pour over roast.
Cover and cook on low for 8-10 hours or until meat is tender.