Crock Pot Eye-of-Round Roast with Golden Mushroom Gravy
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  • 2-3 lb McGinnis Sisters Eye-of-Round Roast
  • 4-5 potatoes cut in large chunks
  • 2-3 yellow onions sliced thinly
  • 1 lb bag of cleaned baby carrots
  • 1 can Campbells golden mushroom soup
  • 1⁄4 cup of white wine or water
  • 2 Tbl. Olive oil
  • Lawry’s season salt
  • Black pepper
Heat oil in sauté pan. Salt and pepper roast and brown on both sides. Transfer roast to crock pot and layer with potatoes, carrots, and onions. Top with golden mushroom soup and wine. Turn crock pot to high for 6 hours, or 8 hours on low. The roast will be perfect and gravy delicious. Ready to serve!

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