Beef Roast With Gravy

• 1 pound fresh baby carrots
• 1 can (4 ounces) mushroom stems and pieces, drained
• 1 beef rump roast or bottom round roast (3 pounds)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1 tablespoon canola oil
• 1 jar (12 ounces) beef gravy
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 cup water
• 1 envelope onion soup mix

1. Place carrots and mushrooms in a 4- or 5-qt. slow cooker. Sprinkle roast with garlic powder and pepper. In a large skillet, brown roast in oil on all sides. Transfer to slow cooker.
2. Combine the gravy, mushroom soup, water and onion soup mix; pour over roast. Cover and cook on low for 6-8 hours or until meat is tender. Skim fat from gravy if necessary; serve gravy with beef.

carrots, mushroom stems, beef rump roast, garlic, pepper, canola oil, beef gravy, condensed cream, water, onion soup

Taken from www.tasteofhome.com/recipes/beef-roast-with-gravy/ (may not work)