Roast Beef and Gravy

1 (3 pound) boneless beef chuck roast

2 (10.75 ounce) cans condensed cream of mushroom soup, undiluted

1 (14 ounce) can beef broth

⅓ cup dry sherry

1 envelope onion soup mix

Cut chuck roast in half; place in slow cooker. Combine cream of mushroom soup, beef broth, sherry, and soup mix in a bowl; pour over roast.

Cover and cook on Low until meat is tender, 8 to 9 hours.