1 (3 lb.) beef shoulder roast
2 cans Cream of Mushroom soup
1 can beef broth
1 packet onion soup mix
2 tbsp. Worcestershire
2 beef bouillon packets
salt, pepper, and paprika to taste

Cover the roast with salt, pepper, and paprika to taste. In a hot cast iron skillet, sear the roast on all sides to seal the juices. Mix the Worcestershire, mushroom soup, broth, bouillon, and onion soup packet together. Place the roast in the crockpot and cover with the soup mixture. Cook on high 4-6 hours or low 8-10 hours.

The meat will be butter tender, and the gravy will be delicious.

Submitted by: Katherine Bailey