Beef Roast with Gravy Recipe

By á-7149

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 tasteofhome.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 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.