Slow-Cooker Roast And Gravy

• 1 (10 3/4 ounce) can condensed cream of mushroom & garlic soup
• 1 (10 1/2 ounce) can condensed beef broth
• 1 (1 ounce) envelope onion and mushroom soup mix
• 3 1/2 - 4 lbs eye of round roast, trimmed (I like to use Chuck roast)
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons vegetable oil

1. Stir together first 3 ingredients in a 5 1/2-qt. slow cooker.
2. Sprinkle roast evenly with flour, salt, and pepper.
3. Brown roast on all sides in hot oil in a large Dutch oven over medium-high heat.
4. Transfer roast to slow cooker.
5. Cover and cook on LOW 8 hours.
6. Remove roast from slow cooker; slice to serve.
7. Skim fat from gravy in slow cooker, if desired.
8. Whisk gravy; serve over roast.
9. Serves 6.

condensed cream, condensed beef broth, onion, round roast, flour, salt, pepper, vegetable oil

Taken from www.food.com/recipe/slow-cooker-roast-and-gravy-207565 (may not work)