Roast beef and gravy Name: Brandi Thomas Base: Shaw AFB Recipe: 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 Directions 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. Cover and cook on Low until meat is tender, 8 to 9 hours.