I like this recipe because I love easy and I love mushrooms. I have had this recipe a couple of years; think I got it the original from Mr. Food but you know me, I have made changes.
1 (approx 3-lb) eye of round roast, trim any excess fat
4 medium to large red potatoes, scrubbed and quartered or halved
3 large carrots, cut into chunks
1 medium onion, sliced into thick slices
1 large garlic clove, minced
1/4 cup brown rice flour
2 tsp salt
1/2 tsp freshly ground black pepper
1 can (4-oz) mushrooms, drained
1 can beef gravy
1 1/2 tsp browning sauce
In a 6-quart slow cooker or crockpot place the vegetables.
In a shallow dish combine the flour, salt, and pepper; use to coat the beef on all sides. Place the beef over the vegetables.
Combine the mushrooms and the gravy; pour over the roast. Place lid on cooker and cook on low around 8 hours. About an hour before serving, turn the roast over and continue to cook.
When roast is finished, remove to a cutting board.
Stir the browning sauce into the vegetables and gently stir to blend.
Slice the roast for serving and serve with the vegetables and gravy.
Yield: 4 servings