Sunday Supper Roast Beef

  • 1 pound baby Yukon gold potatoes
  • 2 cups frozen carrots
  • 1 large onion, chopped
  • 1 stalk celery, chopped
  • 1 tablespoon garlic-herb seasoning blend
  • 1 3-pound beef rump roast
  • 1 packet (1-ounce) onion soup mix
  • 1 jar (12-ounce) mushroom gravy
  • 1 tablespoon chopped garlic

In a 5-quart slow cooker, toss together potatoes, carrots, onion, celery, and garlic-herb seasoning. Sprinkle both sides of roast with onion soup mix. Place on top of vegetables in slow cooker.

In a small bowl, stir together gravy and garlic. Pour over roast in slow cooker.

Cover and cook on Low heat setting for 8 to 10 hours.

Transfer roast to a cutting board; let rest for 10 minutes before slicing. Serve sliced roast with vegetables and gravy.

  • Yields: 6 servings
  • Preparation Time: Prep 20 minutes Cook 8 to 10 hours (Low)
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