Beef Chuck Roast

I got this recipes from Cheri Taylor and it’s the best roast ever!

3-5 pound chuck roast
3 cans cream of mushroom soup
1 package onion soup mix
Place roast in crock pot, mix soup together. Pour soup mixture over roast.
Cook on high for 5 hours.
The soup makes a delicious gravy and the roast falls apart.

Crock Pot Beef- makes lots of gravy so use more meat

3-5 lb. beef roast
Garlic salt the roast and place in crockpot (no need to brown first)
1 can cream of mushroom soup
1 pkg dry onion soup mix
1 can beef gravy (omit and add 1 1/2 c. water and dry gravy mix )
1/2 c. brown sugar
3 T. vinegar
2 T. soy sauce
1 T. Worcestershire sauce

Mix all together and pour over roast. Cook for about 12 hrs. on low, or 6-7 hours on high. Remove roast. Strain gravy and thicken with a mixture of cornstarch and cold water until preferred consistency.

Crockpot Beef Stroganoff

1-2 lbs. cubed beef stew meat
1-2 (10.75 oz.) cans cream of mushroom soup (I use 1 can per 1lb. of meat—but all other ingredients stay the same regardless)
1/2 – 1 packet onion soup mix (depending on how flavorful you like it)
1/2 cup chopped onions
1/2 c. water
1 Tblspn. Worcestershire sauce
4 ounces cream cheese
4-6 ounces fresh mushrooms (optional)
dollop of sour cream
salt, pepper and garlic (desired amount)


In a crockpot, combine the meat, soups, onion, water and Worcestershire sauce.

Optional: sprinkle the meat with some salt and pepper and add about 1/2 tsp. of crushed garlic (I don’t do it because the Onion soup mix has plenty of flavor)

Cook on low setting for 8 hours or on high setting for about 5 hours.

About a half hour before serving:
Saute the mushrooms in a little oil and add them.
Stir in the cream cheese and a dollop of sour cream.

Serve over rice or egg noodles. (We prefer the egg noodles)