Beef Roast in Mushroom Gravy

By: Janice Hezeau

What you need:

5 lb. Boneless Beef Rump Roast

Salt and Pepper

1 onion sliced

Garlic – several cloves, minced

1 – 7 ounce can mushrooms

1 – 10 ¾ ounce, 98% fat free cream of mushroom soup

1 box dry onion soup mix, use only 1 envelope

1 cup water

Wonda quick mixing flour used to thicken gravy if needed

Instructions:

Trim roast as needed. Salt and pepper roast. Brown roast on all sides on top of stove. Remove from pot.

Saute onions, garlic and mushrooms

Place roast in slow cooker. Top with sauted onions, garlic and mushrooms

Sprinkle 1 envelope of dry onion soup mix on top of roast.

In a separate bowl, combine cream of mushroom soup and water, stirring well. Pour mixture over roast.

Cover and cook on low for 10 to 12 hours. If I am at home, I will start cooking the roast on high for 2 hours, then switch to low for about six hours.

Remove roast from pot.

Gravy may be thickened with quick-mixing flour at this point.

Vegetables such as potatoes and carrots may be sliced and cook with roast. I place vegetables under the roast to cook.