4 lb. roast
4 c. water
1 pkg. Lipton onion soup
Salt & pepper to taste
1 onion
2 tbsp. Worcestershire sauce
1 can cream of mushroom soup
Add roux to pot

Make roux first then add to slow cooker after it comes to a rolling boil (about 15 minutes). Punch hole in roast with knife so season can mix in meat. Put roast and all other ingredients in slow cooker and cook for 3 hours on high or 5 on low. Let cool before slicing. Serve gravy over rice or mashed potatoes.

FOR ROUX IN MICROWAVE:

2/3 c. flour
2/3 c. oil
1 c. onion

Mix flour and oil together in a 4 cup measure. Microwave on high for 6 1/2-7 minutes. Stir good. Roux will be a dash caramel. Add onion and saute for 3 minutes on stove. Now add to 2 cups of boiling water. let boil for about 15 minutes. Pour in slow cooker.