Slow-cooker Roast and Gravy

By ezunich

Ingredients

• 1 (10 1/2 oz.) can cream of mushroom with roasted garlic soup
• 1 (10 1/2 oz.) can condensed beef broth
• 1 (1 oz.) envelope dry onion-mushroom soup mix
• 1 (3 1/2- to 4-lb.) eye of round roast, trimmed
• 2 tbs. all-purpose flour
• 1 tsp. salt
• 1/2 tsp. pepper
• 2 tbs. vegetable oil

Preparation

Step 1

1. Stir together first 3 ingredients in a 5 1/2-qt. slow cooker.

2. Sprinkle roast evenly with flour, salt, and pepper. Brown roast on all sides in hot oil in a large Dutch oven over medium-high heat. Transfer roast to slow cooker.

3. Cover and cook on low 8 hours.

4. Remove roast from slow cooker; slice to serve. Skim fat from gravy in slow cooker, if desired. Whisk gravy; serve over roast.