Pot Roast with Creamy Mushroom Sauce
|Boneless beef chuck roast||2 1⁄2 Pound (1 Roast, 2 To 2 1/2 Pound Each)|
|Dry onion soup mix||1 Ounce (1 Envelope)|
|Condensed cream of mushroom soup||10 3⁄4 Ounce (1 Can)|
|Mashed potatoes/Cooked noodles||1 Cup (16 tbs)|
1) In a slow cooker, place the roast, add the dry onion soup mix and pour over the undiluted mushroom soup ; cook covered on LOW for about 6-8 hrs or until the meat is tender.
2) Slice the meat and serve on a nice dish with the mashed potatoes or over the cooked noodles.