BEEF ROAST with GRAVY

BEEF ROAST with GRAVY


1 lb. fresh baby carrots
1 can (4-oz.) mushroom stem and pieces, drained
1 beef rump roast or bottom round roasts (3 lbs.)
½ tsp. garlic powder
¼ tsp. pepper
1 Tbsp. canola oil
1 jar (12-oz.) beef gravy
1 can (10.3/4-oz.) condensed cream of mushroom soup, undiluted
1 cup water
1 envelope onion soup mix

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 both 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 meat is tender. Skim fat from gravy if necessary, serve gravy with beef.

Yield: 8 servings.