Family-Favorite Beef Roast |
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Prep Time: 10 Minutes Cook Time: 360 Minutes |
Ready In: 370 Minutes Servings: 8 |
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Just a few ingredients are all youâll need for this tangy roast that feeds a bunch. The gravy is tasty on mashed potatoes, too. âJeanie Beasley, Tupelo, Mississippi Ingredients:
1 boneless beef chuck roast (3 to 4 pounds) |
1 can (14-1/2 ounces) stewed tomatoes, cut up |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1 envelope lipton beefy onion soup mix |
1/4 cup cornstarch |
1/2 cup cold water |
Directions:
1. Cut roast in half. Transfer to a 5-qt. slow cooker. In a small bowl, combine the tomatoes, soup and soup mix; pour over meat. Cover and cook on low for 6-8 hours or until meat is tender.
2. Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a large saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast. Yield: 8 servings.
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