Slow Cooker Beef Roast

This recipe has been around for years. My mom prepared beef this way when I was a child, but she used the oven. The slow cooker is such a wonderful tool on a busy day, that even with only two of us, I use mine regularly. I served this dish last evening with mashed potatoes, a mashed yam dish, and a salad.

Recipe:
1 3-4 lb. boneless beef roast, remove as much fat as possible
1 can (10-3/4 ounce) 98% fat-free cream of mushroom soup, undiluted
1 envelope onion soup mix (from a 2.75 oz. pkg.)
1 tablespoon bottled steak sauce such as A-1

1. Trim fat from roast. In a large skillet, brown roast on all sides in a bit of oil. Place roast in the slow cooker.
2. Combine soup, soup mix and steak sauce in a small bowl. Pour over roast. Cook on low setting for about 6 or 7 hours.
2. When the meat is done, remove to a platter and cover to keep warm. Turn heat to high.
3. Whisk gravy to see how thick it is. If you want a thicker gravy, combine a little flour and water in a shaker jar. Shake until smooth. Check to see how thick the mixture is. (You want to use about a 2 parts water to 1 part flour ratio.)
4. As you whisk the gravy, slowly add a little thickener until the desired thickness is achieved.

Serves: 6