Slow-cooker Roast and Gravy |
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Prep Time: 10 Minutes Cook Time: 480 Minutes |
Ready In: 490 Minutes Servings: 1 |
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Remember, don't lift the lid. Each time you do, heat is lost, and you'll need to cook 20 to 30 more minutes. Ingredients:
1 (10 3/4-oz.) can cream of mushroom with roasted garlic soup |
1 (10 1/2-oz.) can condensed beef broth |
1 (1-oz.) envelope dry onion-mushroom soup mix |
1 (3 1/2- to 4-lb.) eye of round roast, trimmed |
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. Brown roast on all sides in hot oil in a large Dutch oven over medium-high heat. Transfer roast to slow cooker.
3. Cover and cook on LOW 8 hours.
4. Remove roast from slow cooker; slice to serve. Skim fat from gravy in slow cooker, if desired. Whisk gravy; serve over roast.
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