3 Pounds beef chuck roast or rump roast (coated* and browned)
3-4 Whole Large Potatoes, cut into large chucks (peeled if white - no need to peel if red)
1 Pound Baby Carrots
1 Can Cream of Mushroom Soup
1/2 Cup Water
1 Package Brown Gravy Mix
1/2 Cup flour
1 Tablespoons Garlic Powder
1 Tablespoons Onion Powder
salt and pepper to taste
Olive or Veg oil
Mix flour, garlic/onion powder, salt and pepper in a large bowl. Roll roast around in bowl to completely coat. Get oil hot in a pan and brown roast on all 4 sides - about a minute or so each side.
Place veggies in the bottom of the slow cooker and place the roast on top.
Mix ½ cup water with ½ of the can of cream of mushroom soup (save the remaining soup for gravy) and pour over the top of roast.
Cover and cook on LOW for 8 hours or on HIGH for 5-6 hours.
When done cooking, place roast in a baking dish and surround with veggies.
Add ½ can of cream of mushroom soup and the prepared brown gravy to the juices that are left in the bottom of the slow-cooker. Stir until smooth and serve the gravy over roast and veggies!Recipe from: http://crockingirls.com/recipes/come-together-roast/