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MAIN DISHES- BEEF
Slow Cooker Roast and Gravy
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Slow-
Cooker Roast and Gravy |
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A comfy busy-day
dinner...
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10¾
oz |
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can
cream of mushroom with roasted garlic
soup |
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10½
oz |
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can
condensed beef broth |
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One
1oz. |
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envelope dry onion-mushroom soup mix |
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3½
to 4 lb. |
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eye
of round roast, trimmed |
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2
Tbs |
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flour |
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1
tsp |
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salt |
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½
tsp |
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pepper |
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2
Tbs |
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vegetable oil |
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1 |
Stir
together first 3 ingredients in a 5½ quart slow
cooker. |
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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. |
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3 |
Cover and
cook on LOW 8 hours. |
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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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Servings: 6 |
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Cooking Tips |
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*Remember, don't
lift the lid on the slow cooker during cooking time.
Each time you do, heat is lost, and you'll need to cook
20-30 more minutes. |
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Recipe Source |
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Southern Living |
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