Kittencal's Beef Chuck Roast (Slowcooker)
"This makes the most wonderful gravy, do not add in any extra salt the dry soup mix and condensed soup have plently of salt, for best flavor the roast should be browned first. Serve with mashed potatoes"
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (360.8 g)
- Calories 754.4
- Total Fat - 50.6 g
- Saturated Fat - 20.2 g
- Cholesterol - 240.3 mg
- Sodium - 289.2 mg
- Total Carbohydrate - 24.8 g
- Dietary Fiber - 1.1 g
- Sugars - 13.7 g
- Protein - 47.2 g
- Calcium - 76.5 mg
- Iron - 4.5 mg
- Vitamin C - 3.7 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Season the roast generously with black pepper and garlic powder (no salt). Place the onion slices and chopped garlic into the bottom of the slowcooker.
Step 2
In a skillet heat oil over medium-high heat (use as much as as you like). brown the roast on all sides. Place in the slowcooker on top of the sliced onions.
Step 3
Mix in a bowl mix both cans cream of mushroom soup, onion soup mix, wine, beef broth and Tabasco sauce until combined. Pour over roast.
Step 4
Cook on LOW setting for 5 to 8 hours. Delicious!
Tips
No special items needed.
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