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BEEF ROAST WITH GRAVY

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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

Details

Servings 8
Preparation time 10mins
Cooking time 10mins

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.

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