| | Directions | | Place carrots and mushrooms in a 4 or 5 quart 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 nix; 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. |
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| Ingredients | | - |  | 1 pound fresh baby carrots |
| - | | 1 can mushroom stems and pieces, drained (4 ounce can) |
| - | | 1 beef rump roast or bottom round roast (3 lbs) |
| - | | 1/2 teaspoon garlic powder |
| - | | 1/4 teaspoon pepper |
| - | | 1 tablespoon canola oil |
| - | | 1 jar beef gravy (12 ounce jar) |
| - | | 1 can cream mushroom soup (10.5 ounce can) |
| - | | 1 cup water |
| - | | 1 packet dry onion soup mix |
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