1 (10 3/4 oz) can cream of mushroom with roasted garlic soup
1 (10 1/2) can beef consumme or condensed beef broth
1 (1 oz) envelope dry onion-mushroom soup mix
3 1/2 to 4 lb eye of round roast, trimmed
2 Tbsp. flour
1 tsp. salt
1/2 tsp. pepper
2 Tbsp. canola oil
Instructions
Stir together first 3 ingredients in a 5 1/2 qt. slow cooker.
Sprinkle roast evenly with salt, pepper and then the flour. Brown roast on all sides in hot oil in a large Dutch oven over medium heat. Transfer roast to slow cooker and roll in gravy, coating all sides.
Cover and cook on LOW 8 hours.
Originally Submitted
12/19/2009
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