ALL NIGHT SLOW COOKER BEEF ROAST

2 c. water
1 onion the size of an orange
4 or 5 cloves garlic unpeeled
3 1/2 to 4 pound rolled beef roast

Put water into cooker with onion and garlic. Place roast in with widest end down. If roast comes above rim of slow cooker you can cover the container in foil or an inverted Pyrex bowl for a few hours, until cooking allows roast to shrink. Cook on HIGH for 2 hours and on LOW for 14 hours or until roast is fork tender. Remove roast from broth and let stand on serving platter, covered in foil, while you prepare the gravy from the broth. Slice the roast into 1 inch thick slices and overlap them on an attractive platter to serve.
(Serves 6)

BEEF GRAVY FROM SLOW COOKER BROTH

3 1/2 c. reserved broth (or use 2 cans beef broth, 14 1/2 ounces each)
1 T. beef bouillon powder
2/3 c. Bisquick
1 T. onion powder

Put all ingredients as listed into blender and blend on high speed until smooth (about 1 minute). Pour mixture into medium saucepan and cook, stirring constantly over medium heat, until gravy thickens and becomes smooth (about 5 minutes) (Makes about 5 cups of gravy) NOTE: 1 T Kitchen Bouquet liquid may be added to finished gravy to give it a richer brown color and stronger flavor.
Nov. '96