This is one of my favorite things to make in the crock pot because it cooks for a long time and you can put it in the crock pot in the morning before you leave or at night before you go to sleep for an easy after church Sunday dinner. I was first introduced to this recipe by some brings at the beach and originally it was to be cooked in the oven in a foil bag, but it is much easier in a crock pot.
1 lb. eye of round roast (or type of roast and weight of your choice)
2 cans Campbells Golden Mushroom soup
1 can beef broth
1 envelope of Lipton’s Onion soup mix
Bouillon or beef base, optional
Place roast in crock pot, dump in the soup, soup mix, beef broth and bouillon or beef base if using and cover.
Cook on low 10 to 12 hours (it is OK if it cooks a little longer), When ready to serve remove the meat to a cutting board and let rest. You can serve the gravy English style (straight from the crock pot, a bit thin) or American style by thickening using a slurry of equal parts corn starch and cold water. Mix the corn starch and cold water in a small bowl until it forms a smooth paste then whisk into the gravy in the crock pot. I usually turn the crock pot to high for this step. You can make the gravy as thick as you like by continuing to add the slurry until the desired consistency.
Serve with mashed potatoes or noodles. This makes great leftovers for another menu as hot roast beef sandwiches!