BEEF ROAST WITH GRAVY

By á-2052

Ingredients

• 1# BABY CARROTS
• 1 4OZ CAN OF MUSHROOMS, DRAINED
• 1 BEEF RUMP ROAST OR BOTTOM ROUND (3#)
• 1/2 tsp GARLIC POWDER
• 1/4 tsp PEPPER
• 1 T CANOLA OIL
• 1 JAR (12 OZ) BEEF GRAVY
• 1 CAN CREAM OF MUSHROOM SOUP (UNDILUTED)
• 1 C WATER
• 1 ENVELOPE ONION SOUP MIX

Preparation

Step 1

PLACE CARROTS AND MUSHROOMS IN A CROCKPOT.

SPRINKLE ROAST WITH GARLIC POWDER AND PEPPER. IN A LARGE SKILLET, BROWN ROAST IN OIL ON ALL SIDES. TRANSFER TO CROCKPOT.

COMBINE THE GRAVY, MUSHROOM SOUP, WATER AND ONION SOUP MIX; POUR OVER ROAST. COVER AND COOK ON LOW FOR 6-8 HOURS OR UNTIL MEAT IS TENDER.

SKIM FAT FROM GRAVY IF NECESSARY.
SERVE GRAVY WITH MEAT.