Pot Roast With Mushroom Gravy |
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Prep Time: 30 Minutes Cook Time: 540 Minutes |
Ready In: 570 Minutes Servings: 8 |
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Ingredients:
1 lb small red potato, halved |
2 cups fresh baby carrots |
1 (8 ounce) package sliced fresh mushrooms |
1 medium onion, cut into six wedges |
2 celery ribs, cut into 1-inch pieces |
1 (3 lb) boneless beef chuck roast |
1 (14 1/2 ounce) can beef broth (reduced-sodium) |
1 (10 1/2 ounce) can mushroom gravy |
1 (1 1/2 ounce) package beef stew seasoning |
Directions:
1. Place the red potatoes, baby carrots, sliced mushrooms, onion wedges, and celery into a 5 qt slow cooker.
2. Cut the beef roast in half; place the roast over the vegetables.
3. In a small bowl, combine the beef broth, mushroom gravy, and beef stew seasoning mix; pour the gravy over the roast.
4. Cover and cook on LOW for 8-9 hours or until the meat is tender.
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