This is one of my favorite comfort foods. It’s delicious and the smell brings me back to childhood memories, when my mom would have this cooking all day. It’s only two ingredients and perfect to make either on a busy weekday, or on a relaxing weekend.
Prep: 5 minutes
Ingredients:
- 3-4 lbs. Beef Chuck Roast
- 1- 26 oz. Can (Condensed) Cream of Mushroom Soup
- (I prefer to use Heart Healthy Choice, it has less sodium)
*Do Not add water to condensed soup
*No need to season the meat prior to putting in the slow cooker, I find it doesn’t need it, the soup does the trick all on it’s own!
Cook: 6-8 hours
Makes: 6-8 servings
Directions:
- Spread a little of the condensed soup on the bottom of the slow cooker, just enough to cover.
- Add the roast.
- Spread the remaining condensed soup all over the top and sides.
- Put the lid on and cook on low for 6-8 hours.
- After the roast is done cooking, transfer (meat only) to a serving plate. Using 2 forks, pull meat apart (just a little, the meat will already be falling apart).
- Using oven mitts (be careful!) pour liquid from slow cooker into strainer. *Make sure you place a bowl underneath the strainer (best to do this at kitchen sink). Disregard drippings in strainer
- Using oven mitts (be careful!) pour liquid from slow cooker into strainer. *Make sure you place a bowl underneath the strainer (best to do this at kitchen sink). Disregard drippings in strainer
- Using a spoon, skim off any fat (discard)
- Pour liquid into gravy bowl (or whatever you have on hand).
- Serve with your favorite sides.
- Enjoy!
*Suggestions for sides: potato of your choice, vegetable of your choice