Ingredients
- 1 beef roast (any cut)
- 1-10 3/4 oz. can cream of mushroom soup
- 1 C. beef broth
- 1 pkg. ranch-style dressing mix
- 1 to 2 onions, chopped
- 1-4 oz. can mushrooms, drained (optional)
- Noodles or rice, cooked
Directions
- In a slow cooker, place roast, soup, onions, broth and dressing. Cover and cook on low for 6 to 8 hours or until tender. Add mushrooms, 1 hour before serving. Serve with/over noodles or rice.
- NOTE: Whatever is leftover the next day, can turn into outstanding soup by add more beef broth, rice or noodles. My friend, Deb, introduced me to this recipe and I love it! I served it for our Christmas meal, so I didn’t have to spend time cooking. Then we had the soup later with homemade bread. Enjoy!