1 (3 pound) boneless beef chuck roast
2 (10.75 ounce) cans condensed cream of mushroom soup, undiluted
1/3 cup sherry, wine or beef broth
1 envelope onion soup mix
Cut roast in half; place in a slow cooker. In a bowl, combine the remaining ingredients; pour over roast. Cover and cook on low for 8-9 hours or until meat is tender.