Place carrots and mushrooms in a 4 or 5 quart 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 nix; 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.
Ingredients
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1 pound fresh baby carrots
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1 can mushroom stems and pieces, drained (4 ounce can)
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1 beef rump roast or bottom round roast (3 lbs)
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1/2 teaspoon garlic powder
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1/4 teaspoon pepper
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1 tablespoon canola oil
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1 jar beef gravy (12 ounce jar)
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1 can cream mushroom soup (10.5 ounce can)
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1 cup water
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1 packet dry onion soup mix
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