pat's Recipe

Slow-Cooker Roast and Gravy

Category: CROCKPOT

1 (10 3/4 oz) can cream of mushroom
with roasted garlic soup
1 (10.5 oz) can condensed beef broth
1 (1oz) envelope dry onion-mushroom soup mix
1 4lb eye of round roast, trimmed
2 Tbsp all purpose flour
1 tsp salt
1/2 tsp pepper
2 Tbsp vegetable oil

Stir together first 3 ingredients in a 5.5 qt. slow cooker
Sprinkle roast evenly with flour, salt and pepper. Brown roast on all sides in hot oil in a large Dutch oven over medium-high heat. Transfer roast to slow-cooker.
Cover and cook on LOW 8 hours.
Remove roast from slow cooker; slice to serve. Skim fat from gravy in slow cooker, if desired. Whisk gravy; serve over roast.
Serve over your favorite hot cooked noodles tossed with butter and chopped parsley.....or mashed potatoes.

makes 6 servings