Slow Cooker Sunday: Slow-Cooker Roast and Gravy

Ingredients:

1 (10.75 oz) can cream of mushroom with roasted garlic soup

1 (10.5 oz) can condensed beef broth

1 (1oz) envelope dry onion mushroom soup mix

1 (3.5 to 4 lb) eye of round roast, trimmed

2 tbsp all-purpose-flour

1 tsp salt

1/2 tsp pepper

2 tbsp vegetable oil

Directions:

1. Stir together first 3 ingredients in a 5.5 qt. 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 for 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. Yield: 6 servings.

Nutrition Facts:

Calories 623.5; Fat 25.5g (sat 7.8g, mono 9.7g, poly 3.3g); Protein 85.4g; Carb 7.6g; Fiber 0.5g; Chol 267.3mg; Iron 7.6mg; Sodium 1214.5mg; Calc 48.5mg.