Ingredients:

  • 2 lbs Beef Chuck Roast, cut into 1.5-inch cubes
  • 10.5 oz Low-Sodium Cream of Mushroom Soup
  • 1 cup Low-Sodium Beef Broth
  • 1 oz Low-Sodium Onion Soup Mix
  • 0.87 oz Brown Gravy Mix
  • 0.5 cup Water
  • 8 oz Sliced Cremini Mushrooms
  • 1 small Yellow Onion, thinly sliced
  • 1 tsp Cracked Black Pepper

Instructions:

  1. Preheat the oven to 300°F (150°C).
  2. Trim any excessively large chunks of hard fat from the 2 lbs Beef Chuck Roast and cut into 1.5 inch cubes.
  3. Place the sliced yellow onion and 8 oz cremini mushrooms in the bottom of your baking dish.
  4. Arrange the beef cubes over the vegetables in an even layer.
  5. In a separate bowl, combine 10.5 oz mushroom soup, 1 cup beef broth, 1 oz onion soup mix, 0.87 oz gravy mix, 0.5 cup water, and black pepper.
  6. Pour the liquid mixture over the beef, ensuring every piece is partially submerged.
  7. Cover the dish with heavy duty foil, crimping the edges firmly against the rim of the dish.
  8. Place in the oven and cook for 3 hours until the beef is tender and the sauce is bubbling.
  9. Remove from the oven and let it sit, still covered, for 10 minutes.
  10. Uncover carefully (watch the steam!) and stir to emulsify the juices into a smooth gravy.