3 1/2 - 4 pound boneless chuck roast,
browned in 2 tablespoons oil
4 cans Campbell's Golden Mushroom Soup
1 large can mushrooms, drained, or 12 ounces washed
fresh mushrooms whole or sliced
Milk (use the 4 soup cans to fill each 1/2 way)
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Place browned meat into crockpot. Mix the 4 cans of Golden Mushroom Soup with the milk, using a whisk to blend smoothly. Stir in drained can of mushrooms or fresh mushrooms. Set crock on LOW for 8 to10 hours. If you like it thicker, shut off crock and mix cornstarch and water and stir into gravy.
Serve with mashed potatoes or wide noodles or dumplings and a veggie. Also good as a sandwich because meat pulls apart. Great on Portuguese rolls.
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