Crock-Pot Beef Roast

Crock-Pot Beef Roast comes out so tender and moist with the added advantage it makes its own gravy while cooking. For variety, cook it a few more hours, shred it and serve on buns as sloppy joes.

Ingredients

• 1 pc. 3Lb. eye roast
• 1 tsp salt
• 1 tsp fresh ground black pepper
• 1/2 tsp celery seed
• 1 T. olive oil
• 1 large onion, sliced
• 1 101/2 oz can onion soup
• 1 101/2 oz can cream of mushroom soup
  

• 3 cups cooked brown rice- cooked separate if desired

Season the roast with salt and pepper. Heat the olive oil in a skillet and brown the roast on all sides. Transfer to the crockpot.

Add the sliced onion to the skillet and saute till wilted. Add to roast. Add the onion and mushroom soup to skillet. Heat till warm and pour over roast and onions.Add enough water to just cover meat. Cook 3-4 hours on high(6-8 hours on low.)

If you do not have a crock-pot. Bake in the oven 2 1/2 hours at 325 degrees until tender.

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