Ingredients

• 1 (3 pound) boneless beef chuck roast
• 2 (10.75 ounce) cans condensed cream of mushroom soup, undiluted
• 1 (14 ounce) can beef broth
• 1/3 cup dry sherry
• 1 envelope onion soup mix

Instructions

1. Cut chuck roast in half; place in slow cooker. Combine cream of mushroom soup, beef broth, sherry, and soup mix in a bowl; pour over roast.
2. Cover and cook on Low until meat is tender, 8 to 9 hours.