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Beef Roast with Gravy

Total Time

Prep: 10 min. Cook: 6 hours

Makes

8 servings

I always asked Mom to fix this for special occasions just to smell the aroma of that rich gravy as it cooked. —Nancy Kreiser, Lebanon, Pennsylvania
Beef Roast with Gravy Recipe photo by Taste of Home

Ingredients

  • 1 pound fresh baby carrots
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1 beef rump roast or bottom round roast (3 pounds)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1 tablespoon canola oil
  • 1 jar (12 ounces) beef gravy
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 cup water
  • 1 envelope onion soup mix

Directions

  1. Place carrots and mushrooms in a 4- or 5-qt. slow cooker. Sprinkle roast with garlic powder and pepper. In a large skillet, brown roast in oil on all sides. Transfer to slow cooker.
  2. 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.

Nutrition Facts

1 each: 314 calories, 12g fat (3g saturated fat), 106mg cholesterol, 995mg sodium, 13g carbohydrate (3g sugars, 2g fiber), 36g protein.

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