Scale

2–3 lb chuck roast

1 packet brown gravy mix

1 packet onion soup mix

1 can cream of mushroom soup

1 ½ cups water or beef broth

Salt & pepper to taste

1 tbsp Worcestershire sauce (optional)

Mashed potatoes and Texas toast for serving

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1. Place chuck roast in the slow cooker.

2. Sprinkle brown gravy mix and onion soup mix on top.

3. Spoon in the cream of mushroom soup.

4. Add water or broth around the meat (not over).

5. Add Worcestershire sauce if using.

6. Cover and cook on LOW for 8 hours or HIGH for 4–5 hours.

7. Shred beef in the slow cooker and mix with the gravy.

8. Serve over Texas toast and mashed potatoes.

Double the gravy ingredients if you like extra sauce.

To thicken, mix 1 tbsp cornstarch with 2 tbsp water and stir into gravy during the last 30 minutes.

Leftovers freeze well and reheat easily for another comfort-filled meal.