Slow-Cooker Roast and Gravy

(from saymyname’s recipe box)

Source: Southern Living

Serves 6 people

Categories: Beef, Main Dish, Slow Cooker

Ingredients

  • 1 (10 3/4 ounce) can condensed cream of mushroom & garlic soup
  • 1 (10 1/2 ounce) can condensed beef broth
  • 1 (1 ounce) envelope onion and mushroom soup mix
  • 3 1/2-4 lbs eye of round roast, trimmed (I like to use Chuck roast)
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons vegetable oil

Directions

  1. Stir together first 3 ingredients in a 5 1/2-qt. slow cooker.

  2. Sprinkle roast evenly with flour, salt, and pepper.

  3. Brown roast on all sides in hot oil in a large Dutch oven over medium-high heat.

  4. Transfer roast to slow cooker.

  5. Cover and cook on LOW 8 hours.

  6. Remove roast from slow cooker; slice to serve.

  7. Skim fat from gravy in slow cooker, if desired.

  8. Whisk gravy; serve over roast.

  9. rves 6.

Email to a friend | Print this recipe | Back