Prep Time: 10 minutes
Cook Time: 6+ hours
Serves: 8 people
1 round roast, about 3 pounds
1 can condensed cream of mushroom soup
1 packet powdered onion soup mix
1 can beef broth
1 large onion, thickly sliced (optional)
8 oz button mushrooms, thickly sliced (optional)
In a bowl, whisk together mushroom soup, onion soup mix, and beef broth, and then pour into a slow cooker. Place roast in slow cooker. Top with onion and mushrooms, if desired. Place lid on slow cooker and cook on LOW for 6-7 hours, or until roast is fork tender.
Remove roast to a cutting board and let rest 15 minutes before slicing.
While roast is resting, turn crockpot to HIGH and thicken gravy with a small amount of cornstarch mixed with cold water. Stir and whisk gravy, leaving lid off, until thickened.
Serve roast with gravy. We also enjoyed the gravy over baked potatoes. In addition, we served rolls and green beans. It was a very delicious meal!