5 INGREDIENTS
No-Fuss Beef Roast

You’ll need just a few pantry items to fix this easy roast and savory gravy.

—JEANIE BEASLEY TUPELO, MS

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PREP: 10 MIN. • COOK: 6 HOURS • MAKES: 8 SERVINGS

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1 boneless beef chuck roast (3 to 4 pounds)

1 can (14 ¹/₂ ounces) stewed tomatoes, cut up

1 can (10 ³/₄ ounces) condensed cream of mushroom soup, undiluted

1 envelope Lipton beefy onion soup mix

¹/₄ cup cornstarch

¹/₂ cup cold water

1. Cut roast in half. Transfer to a 5-qt. slow cooker. In a small bowl, combine tomatoes, soup and soup mix; pour over meat. Cover and cook on low for 6-8 hours or until meat is tender.

2. Remove meat to a serving platter; keep warm. Skim fat from the cooking juices; transfer to a large saucepan. Bring the liquid to a boil. Combine cornstarch and water until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.