Ingredients
1 boneless beef chuck roast (3 pounds)2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted1/3 cup sherry or beef broth1 envelope onion soup mix
Preparation
Cut roast in half; place in a 3-qt. slow cooker. In a large bowl, combine the remaining ingredients; pour over roast.
Cover and cook on low for 8-10 hours or until meat is tender.
