Beef Roast with Gravy |
Total Time: 6 hours
Serves 8
- 1 pound baby carrots
- 8 ounces fresh mushrooms, sliced
- 3 pound beef rump roast
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1 tablespoon canola oil
- 1-12 ounce jar beef gravy
- 1 can condensed cream of mushroom soup
- 1 cup water
- 1 envelope onion soup mix
Place carrots and mushrooms in a lightly greased 5-quart slow cooker. Sprinkle roast with garlic powder and pepper. In a large skillet over medium heat, brown roast in oil on all sides. Transfer to slow cooker.
Combine the gravy, mushroom soup, water and onion soup mix in a small bowl and pour over roast. Cover and cook on low for 6-8 hours or until meat is tender. Serve with potatoes, or just the gravy over the beef.
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