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.
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