Slow-Cooker Roast and Gravy

Print Recipe

Yield: 2094 g
Serving: 6
Prep time: 10 m
Cook time: 8::0 h
Ready in: 8:10 h

(0 / 5)

Cuisine: American
Course: Dinner
Skill Level: Medium

This recipe is from the January 2007 edition of Southern Living Magazine. Southern Living suggests not lifting the lid while cooking your roast. Heat is lost when the lid is opened, resulting in an additional 20-30 minutes of cooking time.

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

Nutrients

Calories
659.4

Calories from Fat
396 g

Total Fat
44.1 g

Saturated Fat
16 g

Cholesterol
161.4 mg

Sodium
1215.7 mg

Total Carbohydrate
7 g

Dietary Fiber
0.3 g

Sugars
0.4 g

Protein
55.4 g

Step by step method

Step 1

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

Sprinkle roast evenly with flour, salt, and pepper.
Step 3

Brown roast on all sides in hot oil in a large Dutch oven over medium-high heat.
Step 4

Transfer roast to slow cooker.
Step 5

Cover and cook on LOW 8 hours.
Step 6

Remove roast from slow cooker; slice to serve.
Step 7

Skim fat from gravy in slow cooker, if desired.
Step 8

Whisk gravy; serve over roast.

Bev's Recipes

Slow-Cooker Roast and Gravy

Ingredients

Nutrients

Step by step method

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

Step 8

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