Verna's Almost Famous Beef Roast
November 2, 2024 • 0 comments
Ingredients
- (1) Chuck Roast < 3#
- (1 can, 10 3/4 oz) Cream of mushroom soup
- (1/2 cup) Water
- (1 medium) Onion, chopped
- (1/4 cup, packed) Brown sugar
- (1/4 cup) Vinegar, white or apple cider
- (1 Tbsp) Mustard prepared, Dijon or yellow
- (1 Tbsp) Worcestershire sauce
- (1 tsp, to taste) Sea salt
- (1/2 tsp, to taste) Black pepper, ground
- (3 Tbsp) All-purpose flour
- (1/3 cup) Optional topping: sliced green onions
Directions
- Place the roast in the center of a slow cooker crock. Mix the soup, water, chopped onion, brown sugar, vinegar, mustard, Worcestershire sauce, salt, and pepper together in a large bowl. Pour the sauce over the roast.
- Cover. Cook on low 8-9 hours or until the meat is fork tender. Lift the meat onto a platter and tent it with foil to keep it warm.
- Add the flour to a small bowl. Add 1 cup of the hot liquid from the slow cooker and whisk it with the flour until it’s fully combined. Stir the mixture back into the sauce in the cooker, continuing to stir until the sauce thickens.
- Pull the meat apart into chunks with a spoon or forks and stir the chunks back into the sauce in the slow cooker.
- Top with green onions and serve! Best served with egg noodles or potatoes to help soak up all the sauce and pairs very nicely with butternut squash and a green vegetable on the side.
