Crockpot Beef Pot Roast with Gravy

By McLean

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

Details

Adapted from keyingredient.com

Preparation

Step 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.
Combine the gravy, mushroom soup, water and onion soup mix; pour over roast. Cover and cook on low for 6-8 hours or until the meat is tender. Skim fat from the gravy if necessary; serve the gravy with beef.