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Beef Roast with Gravy

 Beef Roast with Gravy
“I always asked Mom to fix this for special occasions just to smell the aroma of that rich gravy as it cooked.” —Nancy Kreiser, Lebanon, Pennsylvania
8 ServingsPrep: 10 min. Cook: 6 hours


  • 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


  • 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.
Nutritional 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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Beef Roast with Gravy (continued)

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.