slow cooker beef tips and rice

Ingredients

• Servings: 6
• 1 (32 fluid ounce) container beef broth
• 1 (10.75 ounce) can condensed cream of mushroom soup with roasted garlic
• 1/4 large onion, chopped
• 1/4 large onion, sliced
• 1 (2 pound) beef rump roast
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 4 cups cooked brown rice

Recipe

Preparation Time: 20 mins Cook Time: 7 hrs

Ready Time: 7 hrs 20 mins


• mix beef broth, mushroom soup with roasted garlic, chopped onion, and sliced onion together in a slow cooker until thoroughly combined; place the beef rump roast into the soup mixture, cover the cooker, and cook on low until beef is very tender, at least 7 hours.
• one hour before serving time, remove the roast from the cooker and cut into bite-size pieces; remove and strain 2 cups of beef broth and set aside. return beef pieces to the slow cooker.
• melt butter in a heavy skillet over medium heat and stir in flour to make a paste. reduce heat to low and cook and stir the flour mixture until it and turns golden brown, about 15 minutes. watch carefully because the mixture burns easily. whisk about 1/4 cup of the reserved beef broth into flour mixture at a time and bring gravy to a simmer.
• to serve, spoon brown rice serving plates and top with beef pieces; pour gravy over beef.