- 1 (3 pound) boneless beef chuck roast
- 2 (10.75 ounce) cans condensed cream of mushroom soup, undiluted
- 1/3 cup sherry, wine or beef broth
- 1 envelope onion soup mix
- Cut roast in half; place in a slow cooker. In a bowl, combine the remaining ingredients; pour over roast. Cover and cook on low for 8-9 hours or until meat is tender.