Kittencal's Slow Cooker Eye Of Round Roast With Gravy

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 6
• 1 (10 ounce) can cream of mushroom soup, undiluted
• 1 (10 ounce) can low sodium beef broth
• 1 (1 ounce) package dry onion soup mix (i use the onion-mushroom flavor)
• 1 -2 tablespoon fresh minced garlic
• 1 tablespoon worcestershire sauce
• 1 (3 -4 lb) eye of round roast
• 1/4 cup flour
• 1 teaspoon black pepper
• 1/2-1 teaspoon garlic powder (optional)
• 3 -4 tablespoons oil

Recipe

• 1 in a bowl combine the mushroom soup with beef broth, dry onion soup mix, fresh garlic and worcestershire sauce; mix until combined, then transfer into a 5-6-quart crock pot.
• 2 in a small bowl mix together flour with black pepper and garlic powder (if using).
• 3 dredge the roast in the flour/black pepper mixture.
• 4 heat oil in a skillet over medium heat; add in the roast and lightly brown on all sides.
• 5 transfer the roast to the slow cooker and generously spoon the broth mixture on top of the roast.
• 6 cover and cook on low for 8 hours or until the roast is tender.
• 7 for a thicker gravy, after cooking remove gravy to saucepan and thicken with water/ cornstarch mixture.