This was the first recipe my mother-in-law ever taught me to make for her darling boy. It’s now the favorite of both my sons. It makes the most delicious gravy! It’s so simple that I almost feel guilty taking credit for how wonderful it is…almost!
1 chuck roast (2-4 pounds)
2 can(s) cream of chicken soup (10.75 oz. each)
3-6 oz baby carrots
4 oz sliced mushrooms
2 russet potatoes, cut into spears (optional)
Place all ingredients into crockpot. Do not add water!
Cook on high for 5-6 hours or on low for 8 hours.
If desired, skim off any fat.
If necessary, after removing meat and veggies, whisk in a tablespoon of flour to gravy to thicken it.
We love this served with mashed potatoes.