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BROWSE

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SLOW COOKER ROAST

with Mushroom Gravy

Active Time : 25 minutes
Total Time : 4-6 hours
Serves : 9-12 servings
INGREDIENTS
  • 1 (3-4 pound) boneless rump roast
  • 1 tablespoon chopped garlic
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons pure vegetable oil
  • 1 medium onion chopped
  • 1 8 ounce package sliced mushrooms
  • 1 10.5 ounce can 52% less sodium 98% fat free cream of mushroom soup
  • 1/4 cup red wine or beef broth
  • 1 1 ounce envelope onion soup & dip mix
  • 2 tablespoons refrigerated prepared horseradish optional
DIRECTIONS

Rub roast with garlic, salt and pepper. Heat oil in large skillet over medium-high heat. Add roast to skillet; sear on all sides. Transfer roast to slow cooker.

Add onions and mushrooms to skillet; sauté until golden (about 3-5 minutes). Add to slow cooker.

In medium bowl, combine mushroom soup, wine, onion soup mix and horseradish (if desired). Pour over roast.

Cover and cook on HIGH 4-6 hours or LOW 8-10 hours. Roast should be fork tender. Serve with mushroom gravy.