EASY POT ROAST WITH VEGETABLES

I like this recipe because I love easy, and I love mushrooms.  I have had this recipe several 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 or white whole wheat 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

File Photo