Jean Binns Smith Bellefonte, PA • Sarah Miller Harrisonburg, VA Heidi Hunsberger Harrisonburg, VA

Prep. Time: 5 Minutes
Cooking Time: 6–8 Hours

Ingredients

  • 3–4-lb. beef roast
  • 10¾-oz. can cream of mushroom soup
  • half or all of 1 envelope dry onion soup mix

Ideal Slow Cooker Size: 4-Quart

Method

  1. Rinse beef, pat dry, and place in slow cooker.
  2. Pour mushroom soup over top. Sprinkle with dry soup mix.
  3. Cover and cook on Low 6–8 hours, or until meat is tender but not dry.

Variations

  1. You can add sliced carrots and halved potatoes after 4 hours of cooking.
  2. For more sauce, mix mushroom soup with a soup-can of water before pouring into cooker.

    Lena Hoover Ephrata, PA • Michelle High Fredericksburg, PA Colleen Konetzni Rio Rancho, NM

  3. For more sauce, mix mushroom soup with ½ cup white wine.

    Karen Waggoner Joplin, MO

  4. Brown the roast on all sides in 2 Tbsp. olive oil in a nonstick skillet. Place in the slow cooker. In a bowl, mix together mushroom soup, dry soup mix, ½ tsp. salt, ¼ tsp. pepper, and ½ cup water. Pour over meat. Proceed with Step 3 above.

    Betty Moore Plano, IL

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