Roast in a Slow Cooker My teens aren’t crazy about roasts, but this is one that they love! It does have a touch of sweetness to the gravy, so it might not be for you if you are a lover of spicy foods.
Ingredients
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Put roast in slow cooker crock.
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Stir cream of mushroom soup, beef gravy, brown sugar, dry onion soup mix, vinegar, soy sauce, Worcestershire sauce, salt, and pepper together in a bowl; pour over the roast.
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Cook on High for 6 to 7 hours or on Low for 12 to 14 hours.
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Remove roast to a platter. Ladle liquid from the slow cooker into a saucepan and bring to a boil. Sprinkle flour into the liquid and stir; cook until the liquid thickens into a gravy, about 5 minutes. Serve gravy with the roast.
Per Serving: 660 calories; protein 36.2g; carbohydrates 24g; fat 45.9g; cholesterol 143.9mg; sodium 1279.7mg.