Roast with Onion & Mushroom Gravy
2 1/2 lbs chuck roast, trimmed
3/4 tsp black pepper
1 can (14oz) low-sodium beef broth
1 can cream of mushroom soup
1 envelope onion soup mix
2 Tbsp cornstarch
2 Tbsp water
- Sprinkle roast with pepper, then place it in a slow cooker. Add beef broth, mushroom soup, and onion soup mix.
- Cover and cook on HIGH for 1 hour. Reduce heat to LOW, and cook for 7 hours or until tender. Transfer roast to a serving platter, reserving juices. Keep warm.
- Whisk together cornstarch and water; slowly whisk into juices. Increase heat to HIGH, and cook uncovered for 1 minute or until slightly thickened, whisking frequently. Serve roast with gravy.