4.4/5
(7 Votes)
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
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.
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