Slow-Cooker Roast and Gravy

1 can cream of mushroom with roasted garlic soup
1 can condensed beef broth
1 envelope dry onion-mushroom soup mix
1 (3 1/2 to 4 lb) eye of round roast
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons vegetable oil

Stir together first three ingredients in a 5 1/2 quart slow cooker.
Sprinkle roast evenly with flour, salt, and pepper. Brown roast on all sides in hot oil in a large Dutch oven over medium-high heat. Transfer roast to slow cooker.
Cover and cook on Low for 8 hours
Remove roast from slow cooker; slice to serve. Skim fat from gravy in slow cooker if desired. Whisk gravy; serve over roast.