Name: Slow Cooker Roast Beef and Gravy Recipe
Prep time: 10 min
Cook time: 600 min
Total time: 610 min
Ingredients: 4 pound chuck roast; 2 (10.75) ounce cream of mushroom soup; 1 ounce dry onion soup mix; 1 ¼ cups water; 1 Tablespoon fresh parsley

I can’t remember the last time I made roast beef! My husband loves it, but the rest of the family isn’t too fond of it. I decided to try a recipe that would make the roast beef and the gravy at the same time and it was delicious! Just whip up some mashed potatoes and you’ve got a delicious meal with hardly any preparation!

Slow Cooker Roast Beef and Gravy Recipe

This recipe makes the roast beef and the gravy at the same time and it is delicious! Just whip up some mashed potatoes and you’ve got a delicious meal with hardly any preparation!

Prep Time 10

Cook Time 10

Total Time 10 10

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Ingredients

Equipment

Instructions

Spray slow cooker with nonstick cooking spray and place roast inside.
In a mixing bowl, combine soup, soup mix and water.
Pour over roast and cover slow cooker with lid.
Cook on low for 8-10 hours.
Remove roast from slow cooker, slice and garnish with fresh parsley.
Whisk together the gravy left in the slow cooker and serve over roast.

Notes

We like to serve this roast beef with a side dish of mashed potatoes.

To turn this into a freezer meal:

In a gallon-sized freezer meal bag, add all ingredients. Squeeze out as much air as possible and seal bag closed. Place freezer bag into freezer and it will last 60-90 days.
When ready to use, spray inside of slow cooker with non-stick cooking spray and dump ingredients from bag into slow cooker. Place the lid on top and cook for 9-10 hours on low heat (you can cook it for 5-6 hours on high heat, but it will not be as tender as cooking it low and slow. We highly recommend low and slow!). Follow the rest of the instructions as written.

Nutrition

Calories: 446 kcal · Carbohydrates: 5 g · Protein: 46 g · Fat: 27 g · Saturated Fat: 12 g · Trans Fat: 2 g · Cholesterol: 159 mg · Sodium: 791 mg · Potassium: 838 mg · Fiber: 1 g · Sugar: 1 g · Vitamin A: 72 IU · Vitamin C: 1 mg · Calcium: 47 mg · Iron: 5 mg

Cuisine: American

Course: Main Course

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

Questions & Reviews

Max says:

Could you replace the cream of mushroom with a cream of something else ?

laurie says:

My husband likes it with cream of chicken soup

Cyd says:

Sure, cream of chicken would work great!

Korilynn says:

Oh man how I need to do this. Looks delicious.

Mrs. Cook says:

I cannot print out any of the recipes to try whats the problem do you want us to print them and try them or not -in the dark

Cyd says:

Sorry, may be a problem with your computer. We just checked it and it works fine. We haven't had any other complaints. Not sure what the problem could be.

Maggie says:

Just had this tonight, yum! It was fantastic! One question... is that really what yours looked like after being in the slow cooker for so long? Mine was shreddable, not sliceable... =)

Donna says:

I found this recipe on the web about 3 weeks ago. We used rump roast and it slices easily and not much fat. I use one family size can of mushroom soup and no water. It makes it's own gravy and is delish! My favorite roast recipe.......

Teagan says:

Hello! This is going to seem like a stupid question but I have no idea how to make the gravy...how do you do it? (Esp. on a college kid budget!)

Cyd says:

Hi Teagan! In this recipe after you take the roast out you just kind of stir the remaining liquid together and serve it as the gravy. But when making gravy for other recipes you can thicken up the juices left from the meat by adding a water/flour mixture. You can also use corn starch as a thickener. We like to mix about 1/3 cup of flour with 1 cup of water and whisk together until smooth. Add this to about 1 1/2 cups of the meat juices and stir over med high heat stirring constantly until thickened. If it's not thick enough, add a little more flour. Hope this helps.

Teagan says:

Thank you so much! After I posted I kind of thought it might be just mixing the juices that were combined, but I wanted to be sure! I am so excited to try this recipe and get some real meat back into my diet. I love your recipes!

Join The Discussion

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Max says:

Could you replace the cream of mushroom with a cream of something else ?
laurie says:

My husband likes it with cream of chicken soup
Cyd says:

Sure, cream of chicken would work great!
Korilynn says:

Oh man how I need to do this. Looks delicious.
Mrs. Cook says:

I cannot print out any of the recipes to try whats the problem do you want us to print them and try them or not -in the dark
Cyd says:

Sorry, may be a problem with your computer. We just checked it and it works fine. We haven't had any other complaints. Not sure what the problem could be.
Maggie says:

Just had this tonight, yum! It was fantastic! One question... is that really what yours looked like after being in the slow cooker for so long? Mine was shreddable, not sliceable... =)
Donna says:

I found this recipe on the web about 3 weeks ago. We used rump roast and it slices easily and not much fat. I use one family size can of mushroom soup and no water. It makes it's own gravy and is delish! My favorite roast recipe.......
Teagan says:

Hello! This is going to seem like a stupid question but I have no idea how to make the gravy...how do you do it? (Esp. on a college kid budget!)
Cyd says:

Hi Teagan! In this recipe after you take the roast out you just kind of stir the remaining liquid together and serve it as the gravy. But when making gravy for other recipes you can thicken up the juices left from the meat by adding a water/flour mixture. You can also use corn starch as a thickener. We like to mix about 1/3 cup of flour with 1 cup of water and whisk together until smooth. Add this to about 1 1/2 cups of the meat juices and stir over med high heat stirring constantly until thickened. If it's not thick enough, add a little more flour. Hope this helps.
Teagan says:

Thank you so much! After I posted I kind of thought it might be just mixing the juices that were combined, but I wanted to be sure! I am so excited to try this recipe and get some real meat back into my diet. I love your recipes!