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Beef Roast with Gravy Recipe


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  • 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


Adapted from


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 meat is tender. Skim fat from gravy if necessary; serve gravy with beef. Yield: 8 servings.

Nutrition Facts: 5 ounces cooked beef with 1/3 cup gravy equals 314 calories, 12 g fat (3 g saturated fat), 106 mg cholesterol, 995 mg sodium, 13 g carbohydrate, 2 g fiber, 36 g protein.

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