2 cans cream of mushroom soup
1 1-oz. package dry onion soup mix
3/4 c. water
1 can beef consomme
3-4 lbs. chuck roast
3 tablespoons flour
3 tablespoons cold water
Brown roast on all side in 2 T. oil.
In a slow cooker, mix together the cream of mushroom soup and water. Place roast in slow cooker. Mix together onion soup mix and beef consomme. Pour over beef.
Cook on low for 8 to 9 hours.
Remove beef and keep warm.
In small bowl, mix together flour and cold water. Whisk into broth in slow cooker. Turn heat to high and cook until gravy thickens slightly, stirring constantly.
Serve over noodles or mashed potatoes.