Slow-Cooker Roast and Gravy
Ready In: 8 hrs 10 mins
Serves: 6
Ingredients
- 1 (10 3/4ounce) can condensed cream of mushroom & garlic soup
- 1 (10 1/2ounce) 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
- Stir together first 3 ingredients in a 5 1/2-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.
- Serves 6.
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