A hearty and flavorful dish perfect for busy days, combining tender beef with a medley of vegetables in a rich gravy.
Peel and chop the potatoes, carrots, and onion into bite-sized pieces.
Uniformly sized pieces ensure even cooking.
Place the chopped vegetables into the slow cooker, spreading them evenly.
Layering the vegetables first creates a natural bed for the meat.
Lay the beef chuck roast on top of the vegetables.
Position the meat centrally for even heat distribution.
In a mixing bowl, combine the cream of mushroom soup and onion soup mix.
Mix thoroughly to ensure the flavors are well blended.
Pour the soup mixture over the beef and vegetables, spreading it evenly.
Covering the ingredients ensures they absorb the flavors during cooking.
Sprinkle ground black pepper over the top.
Adjust the pepper quantity to your taste preference.
Cover the slow cooker and cook on low for 6-8 hours, until the beef is tender.
Avoid lifting the lid during cooking to maintain consistent heat.
Serve the beef and vegetables with the gravy from the slow cooker.
Garnish with fresh parsley for a touch of color and freshness.
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