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Pot Roast with Creamy Mushroom Sauce
Connie posted 05-06-98
Pot Roast with Creamy Mushroom Sauce
from Mabel Hoffmans Crockery Cookery
2 to 2 1/2 pounds Beef chuck roast, boneless
1 ounce (more or less) envelope dry onion soup mix
1 can 10 ounces or so, condensed cream of mushroom soup
Place roast in a slow cooker. Add dry onion soup mix; top with undiluted mushroom soup. Cover and cook on LOW 6 TO 8 hours or until meat is tender. Slice and serve with mashed potatoes or over cooked noodles.
