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Slow Cooker Roast and Gravy Recipe

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This recipe for Slow Cooker Roast and Gravy, by , is from The Koeberlein Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sharon Foreman
Added: Sunday, September 20, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 (10 oz.) can cream of mushroom with roasted garlic soup (or use plain cream of mushroom)
1 (10 oz.) can condensed beef broth
1 oz. envelope dry onion soup mix
3-4 lb. eye of round roast
2 T. flour
1 t. salt
1/2 t. pepper
2 T. oil

Directions:
Directions:
Stir together first 3 ingredients in 5-1/2 quart slow cooker. Sprinkle roast evenly with flour, salt, and pepper. Brown roast on all sides in hot oil. Transfer to slow cooker. Cover and cook on low for 8 hours.

Remove meat and slice. Skim fat from gravy, if desired. Whisk gravy and serve over roast.

Personal Notes:
Personal Notes:
Purchase ready made mashed potatoes for a quick finish to the meal. The gravy is wonderful on the meat and potatoes.

 

 

 

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