Slow Cooker Eye of Round Roast With Gravy

Slow Cooker Eye of Round Roast With Gravy

Ingredients:
 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

Directions:

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.