Ingredients
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1 (10 ounce) can cream of mushroom soup, undiluted
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1 (10 ounce) can low sodium beef broth
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1 -2 tablespoon fresh minced garlic
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1 tablespoon Worcestershire sauce
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1 (3 -4 lb) eye of round roast
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1/4 cup flour
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1 teaspoon black pepper
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1/2-1 teaspoon garlic powder
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3 -4 tablespoons oil
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1 (1 ounce) package dry onion soup mix (I use the onion-mushroom flavor)
Instructions
- In a bowl combine the mushroom soup with beef broth, dry onion soup mix, fresh garlic and Worcestershire sauce; mix until combined, then transfer into a 5-6-quart crock pot.
- In a small bowl mix together flour with black pepper and garlic powder (if using).
- Dredge the roast in the flour/black pepper mixture.
- Heat oil in a skillet over medium heat; add in the roast and lightly brown on all sides.
- Transfer the roast to the slow cooker and generously spoon the broth mixture on top of the roast.
- Cover and cook on LOW for 8 hours or until the roast is tender.
- For a thicker gravy, after cooking remove gravy to saucepan and thicken with water/ cornstarch mixture.