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Prep Time: 10 Minutes Cook Time: 360 Minutes |
Ready In: 370 Minutes Servings: 8 |
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âI always asked Mom to fix this for special occasions just to smell the aroma of that rich gravy as it cooked.â âNancy Kreiser, Lebanon, Pennsylvania 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. Yield: 8 servings.
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