• Cooking Time: 8 hours
  • Servings: 6-8
  • Preparation Time: 15 minutes


Love this one because it's so hearty and easy to prepare! We made a couple of alterations from the original recipe found in our cookbook.


  • 1 2.5 lb boneless beef chuck shoulder roast, trimmed
  • 3/4 teaspoon pepper
  • 1 14-oz can low-sodium beef broth
  • 1 10.75 oz can cream of mushroom w/ roasted garlic soup
  • 1 1 oz envelope dry onion soup mix
  • 1 package white mushrooms, sliced
  • 2 tablespoons cornstarch
  • 2 tablespoons water


  • 1. Sprinkle roast with pepper, place in slow cooker. Add beef broth, cream of mushroom soup, and onion soup mix.
  • 2. Cover and cook on HIGH for 1 hour. Add sliced mushrooms.
  • 3. Reduce heat to LOW and cook for 7 hours. Transfer roast to a serving platter, reserving juices.
  • 4. Whisk together cornstarch and water. Whisk into juices and increase heat to HIGH, cooking uncovered for 1 minute or until thickened, whisking frequently.
  • 5. Serve roast with gravy over rice or mashed potatoes.

Categories: Beef  Crock-pot 

Author Credit: Southern Living Slow Cooker Cookbook

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