Categories: Beef, Main Dish, Slow Cooker

Ingredients

• 1 (10 3/4 ounce) can condensed cream of mushroom & garlic soup
• 1 (10 1/2 ounce) can condensed beef broth
• 1 (1 ounce) envelope onion and mushroom soup mix
• 3 1/2-4 lbs eye of round roast, trimmed (I like to use Chuck roast)
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons vegetable oil

Directions

1. Stir together first 3 ingredients in a 5 1/2-qt. slow cooker.

2. Sprinkle roast evenly with flour, salt, and pepper.

3. Brown roast on all sides in hot oil in a large Dutch oven over medium-high heat.

4. Transfer roast to slow cooker.

5. Cover and cook on LOW 8 hours.

6. Remove roast from slow cooker; slice to serve.

7. Skim fat from gravy in slow cooker, if desired.

8. Whisk gravy; serve over roast.

9. rves 6.

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