| | Directions | | Stir together first 3 ingredients in a 5-1/2 qt. slow cooker. Sprinkle roast evenly with flour, salt, and pepper. Brown roast on all sides in hot oil in a large Dutch oven over medium-high heat. Transfer roast to slow cooker. Cover and cook on low for 8 hours. Remove roast from slow cooker; slice to serve. Skim fat from gravy in slow cooker, if desired. Whisk gravy; serve over roast. |
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| Ingredients | | - |  | 1 can Cream of Mushroom with Roasted Garlic Soup (10 3/4 ounce Can) |
| - | | 1 can Condensed Beef Broth (10 1/2 ounce Can) |
| - | | 1 Envelope Dry Onion-Mushroom Soup Mix (1 ounce Envelope) |
| - | | 1 3 1/2 4 lb Eye of Round Roast, trimmed |
| - | | 2 tablespoons all-purpose flour |
| - | | 1 teaspoon Salt |
| - | | 1/2 teaspoon pepper |
| - | | 2 tablespoons vegetable oil |
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