Grandma’s Sunday Supper: Juicy Roast Beef And Seasoned Brown Gravy


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.