Monday, March 31, 2014

Roast and Gravy - Michelle Wiles



ROAST AND GRAVY

Ingredients
1 CAN CREAM OF MUSHROOM WITH ROASTED GARLIC SOUP

1 CAN BEEF BROTH             

1 ENVELOPE ONION SOUP MIX

3 ½ POUND ROUND ROAST

2 TABLESPOONS PLAIN FLOUR

1 TEASPOON SALT

½ TEASPOON PEPPER

2 TABLESPOONS OIL

Directions
STIR FIRST 3 INGREDIENTS TOGETHER IN A 5 ½ QUART SLOW COOKER.

SPRINKLE ROAST EVENLY WITH FLOUR, SALT, AND PEPPER.

IN A LARGE DUTCH OVEN BROWN ROAST EVENLY.

TRANSFER ROAST TO SLOW COOKER.

COVER AND COOK ON LOW 8 HOURS.

REMOVE ROAST AND SLICE.

SKIM FAT FROM GRAVY AND WHISK.

SERVE OVER ROAST.
(Photo courtesy of morguefile and Penywise.)

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