SLOW COOKER ROUND ROAST WITH GRAVY

 

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Backstory

My family absolutely loves this roast although the 10 hours in my crockpot results in the meat being well done. The meat is very flavorful. One day when I have time I will cook it for a shorter time to get the medium rare that we all love.

Ingredients

  • 1 (3-4 lb) Eye of Round Roast
  • 1 can cream of mushroom soup
  • 1 can beef broth
  • 1 package dry onion soup mix
  • 1 tablespoon fresh minced garlic
  • 1 tablespoon worcestershire sauce
  • 1/4 cup flour
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  • 3 tablespoons oil

Directions

  • In a 5-6 quart crockpot mix the mushroom soup, beef broth, onion soup mix, fresh garlic and worcestershire sauce until well blended.
  • On a plate (or pie plate like I use) mix together the flour, garlic powder and pepper.
  • Heat oil in large skillet over medium heat; add the roast and brown on all sides.
  • Transfer the roast to the crockpot spoon soup mixture over the top.
  • Cover and cook on low for 8-10 hours or until the roast is tender.

Categories: Beef  Main Dish 
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