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Slow cooker eye round roast with gravy
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| Ingredients; | |
| 1 ( 10 ounce) can | cream of mushroom soup, undiluted |
| 1 ( 10 ounce) can | low sodium beef broth |
| 1 (1 ounce) package | dry onion soup mix, ( onion mushroom flavor works well) |
| 1-2 tbsp | fresh minced garlic |
| 1 tbsp | Worcestershire sauce |
| 1 ( 3-4 lb) | eye round roast |
| 1/4 cup | flour |
| 1 tsp | black pepper |
| 1/2 - 1 tsp | garlic powder, ( optional) |
| 3-4 tbsp | oil |
Directions:
1- 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
2- in a small bowl, mix together flour with black pepper and garlic powder(if using)
3- dredge the roast in the flour/ black pepper mixture
4- heat oil in a skillet over medium heat;,add in the roast and lightly brown on all sides
5- transfer the roast to the slow cooker and generously spoon the broth mixture on top of the roast
6- cover and cook on LOW for 8 hours or until roasts tender
7- for thicker gravy, after cooking, remove gravy to the saucepan and thicken with water/ cornstarch mixture
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