Monday, April 22, 2013

Mushroom Pot Roast with Gravy

Any sort of roast is a favorite of mine, especially if it's made in the slow cooker. It always comes out so tender! That just reminds me of my grandma's roast recipe from when I was younger. Adding some additional veggies and flavors just makes it even better. Served with corn and mashed potatoes (the gravy is delicious) makes for a great week night meal that takes close to no time to prepare!

Beef Roast with Gravy
Mushroom Pot Roast with Gravy-adapted from Taste of Home Cooking School
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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