Recipes > Community Recipes > Roast with Onion and Mushroom Gravy
Roast with Onion and Mushroom Gravy
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Southern Living Slow Cooker Cookbook
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Yield: 6 servings ( Serving Size: servings )
Community Recipe from
AletaB
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- 1 (2.5 pound) boneless beef chuck shoulder roast, trimmed
- 3/4 teaspoon pepper
- 1 (14 ounce) can low-sodium beef broth
- 1 (10 3/4 ounce) can cream of mushroom soup
- 1 (1.0 ounce) envelope dry onion soup mix
- 2 tablespoons cornstarch
- 2 tablespoons water
Preparation
- Sprinkle roast with pepper; place in a 5-quart slow cooker. Add beef broth, cream of mushroom soup, and onion soup mix.
- Cover and cook on high for 1 hour. Reduce heat to low and cook for 7 hours or until tender. Transfer roast to a serving platter, reserving juices; keep warm.
- Whisk together cornstarch and water; slowly whisk into juices. Increase heat to high, and cook, uncovered, 1 minute or until slightly thickened, whisking frequently.
- Serve roast with gravy.
February 2011
Related Recipes
- Entrees and Main Dish Recipes
- American Recipes
- Beef Recipes
This recipe is a personal recipe added by AletaB and has not been tested or endorsed by MyRecipes.
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Roast with Onion and Mushroom Gravy Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Quick/Easy
- CUISINE: American
- MAIN INGREDIENT: Beef
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