Posts
I have 2 slow-cookers, a small one and a large one. I usually double the first 3 ingredients and use the big one, it turns out better that way, although I prefer it shredded with more gravy, but that's up to you.
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 Tbsp. all-purpose flour
1 tsp. salt
1/2 tsp. pepper
2 Tbsp. vegetable oil
1. Stir together first 3 ingredients in a 5 1/2 quart slow cooker.
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. Cover and cook on LOW 8 hours.
4. Remove roast from slow cooker, slice to serve. Skim fat from gravy in slow cooker, if desired. Whisk gravy; serve over roast.
12 years ago
7 comments:
Oooo, this sounds yummy, I will have to try this out for sure. I also have two crockpots...a big one and a small one...slower cookers are totally underrated.
I agree. I am obsessed with new slow-cooker recipes! I work full-time you know! ;)
Holy Cow! I made this slow cooked roast and it was mighty tasty. My whole family loved it and my hubby was like "wow that gravy is so good". Thanks for the recipe. I took pictures and I'm going to blog it and post it on our website, if that's okay with you. I will give a shout out to you and your blog and link to it. Thanks again!
Thanks! Yes, you can link this blog. Now we just need to post another one soon! :/
I have a great recipe for little pecan tartletts called Pecan Tassies that I can send you and I also have a really yummy pumpkin chocolate chip recipe that my niece made in her home ec class. I can send those on too.
Sweet! Thanks!
Hey there again. I just posted your roast on my recipe blog. I linked over to yours. It was amazing and I hope to make it again soon. I also want to try your slow cooked chicken and that chocolate cake...YUMMY!!
Post a Comment