Beef Roast with Gravy

Name: Beef Roast with Gravy
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Yield: 8 servings.
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

TOTAL TIME: Prep: 10 min. Cook: 6 hours YIELD: 8 servings.

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

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

Directions

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.
2. 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.

Nutrition Facts

1 each: 314 calories, 12g fat (3g saturated fat), 106mg cholesterol, 995mg sodium, 13g carbohydrate (3g sugars, 2g fiber), 36g protein.

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