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 FOR 8 HOURS.

REMOVE ROAST AND SLICE.

SKIM FAT FROM GRAVY AND WHISK.

SERVE OVER ROAST.

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