Roast with an Onion-and-Mushroom Gravy

I’m trying my best not to let the perfectionist in me keep from sharing some of my favorite recipes. I hate that this is the best picture I took, but honestly all I wanted to do was eat by the time this meal was ready. This is another one of my favorite slow cooker meals. Roast are commonly made as the perfect Sunday dinner, but with the convenience of the slow cooker it can also be a meal you can enjoy during the week. The meat has always come out juicy and tender and  the mushroom gravy is the perfect addition for pouring over the meat. I rarely look forward to leftovers, but this meal is one that I can’t wait to eat for lunch the next day!

Roast with Onion-and-Mushroom Gravy

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1 2.5 lb boneless beef chuck shoulder roast

3/4 teaspoon pepper

1 (14 oz) can low-sodium beef broth

1 (10 3/4 oz) can cream of mushroom soup

1 (1 oz) envelope dry onion soup mix

2 tablespoon cornstarch

2 tablespoons water

Sprinkle the roast with pepper; place, fat side up, in a  5 quart slow cooker. Add beef broth, cream of mushroom soup, and onion soup mix.

Cover and cook on low for 10 hours or until tender. Transfer roast to a serving platter, reserving juices; keep warm.

Whisk together cornstarch and water; slowly whisk into juices. Increase heat to High and cook uncovered, 1 minute or until slightly thickened, whisking frequently. Serve roast with gravy.

Source Adapted from: Southern Living Slow-Cooker Cookbook, Oxmoor House, Inc 2006