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Crockpot Beef Pot Roast with Gravy

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YIELD: 8 SERVINGS

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Rate this recipe 4.4/5 (7 Votes)

Ingredients

  • 1 pound fresh baby carrots
  • 1 can (4 ounces) mushroom
  • stems and pieces, drained
  • 1 beef rump roast or bottom
  • round roast (3 pounds)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1 tablespoon canola oil
  • 1 jar (12 ounces) beef gravy
  • 1 can (10 3/4 ounces) condensed
  • cream of mushroom soup,
  • undiluted
  • 1 cup water
  • 1 envelope onion soup mix

Details

Adapted from keyingredient.com

Preparation

Step 1

Place carrots and mushrooms in a 4- or 5-qt. slow cooker. Sprinkle roast with garlic powder and pepper. In a large skillet brown roast in oil on all sides. Transfer to slow cooker.
Combine the gravy, mushroom soup, water and onion soup mix; pour over roast. Cover and cook on low for 6-8 hours or until the meat is tender. Skim fat from the gravy if necessary; serve the gravy with beef.


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