This slow-cooker roast beef and gravy is unbelievably easy. On busy days, I put this main dish in the crock and forget about it. My family likes it with mashed potatoes and fruit salad. —Abby Metzger, Larchwood, Iowa
Roast Beef and Gravy Recipe photo by Taste of Home
Roast Beef and Gravy
Roast Beef and Gravy Recipe photo by Taste of Home
Can you freeze Roast Beef and Gravy?
Place sliced pot roast in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding water if necessary.
Slow-Cooker Roast Beef and Gravy Tips
Should the roast beef be covered with liquid in the slow cooker?
There’s no need. Simply follow the recipe and make sure the lid covers the crock tightly. When braising meat, the liquid needs only to cover about half of the cut of meat. Stewed meat, on the other hand, is fully submerged in liquid.Can I overcook roast beef in a slow cooker?
You can’t overcook chuck roast or pot roast in a slow cooker! These leaner, tougher cuts of meat benefit from the long, slow moist heat of the slow cooker.What can I serve with slow-cooker roast beef and gravy?
Perfectly mashed potatoes, of course! We also have 100 other easy side dishes that will take this meal over the top.—Christine Rukavena, Taste of Home Book Editor
Watch how to Make Roast Beef and Gravy
Roast Beef and Gravy
Prep Time
15 min
Cook Time
480 min
Yield
10 servings
Ingredients
- 1 boneless beef chuck roast (3 pounds)
- 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
- 1/3 cup sherry or beef broth
- 1 envelope onion soup mix
Directions
- 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.
Nutrition Facts
1 serving: 267 calories, 14g fat (6g saturated fat), 90mg cholesterol, 517mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 27g protein.