Slow-cooker Roast and Gravy

Remember, don't lift the lid. Each time you do, heat is lost, and you'll need to cook 20 to 30 more minutes.

Yield: Makes 6 servings
Recipe from Southern Living

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  • 1 (10 3/4-oz.) can cream of mushroom with roasted garlic soup
  • 1 (10 1/2-oz.) can condensed beef broth
  • 1 (1-oz.) envelope dry onion-mushroom soup mix
  • 1 (3 1/2- to 4-lb.) eye of round roast, trimmed
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons vegetable oil


  1. 1. Stir together first 3 ingredients in a 5 1/2-qt. slow cooker.
  2. 2. 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.
  3. 3. Cover and cook on LOW 8 hours.
  4. 4. 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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