Ingredients
1 pound fresh baby carrots1 can (4 ounces) mushroom stems and pieces, drained1 beef rump roast or bottom round roast (3 pounds)1/2 teaspoon garlic powder1/4 teaspoon pepper1 tablespoon canola oil1 jar (12 ounces) beef gravy1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1 cup water1 envelope onion soup mix
Preparation
Place carrots and mushrooms in a 4- or 5-qt. slow cooker. Sprinkle roast with garlic powder and pepper. In a large skillet, brown roast in oil on all sides. Transfer to slow cooker.
Combine the gravy, mushroom soup, water and onion soup mix; pour over roast. Cover and cook on low for 6-8 hours or until meat is tender. Skim fat from gravy if necessary; serve gravy with beef.
