Pot Roast with Mushroom Gravy |
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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 8 |
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—Tyler Sherman, Madison, Wisconsin Ingredients:
1 pound small red potatoes, halved |
2 cups fresh baby carrots |
1/2 pound sliced fresh mushrooms |
1 medium onion, cut into six wedges |
2 celery ribs, cut into 1-inch pieces |
1 boneless beef chuck roast (3 pounds) |
1 can (14-1/2 ounces) reduced-sodium beef broth |
1 can (10-1/2 ounces) mushroom gravy |
1 package (1-1/2 ounces) beef stew seasoning mix |
Directions:
1. Place the potatoes, carrots, mushrooms, onion and celery in a 5-qt. slow cooker. Cut roast in half; place over vegetables. In a small bowl, combine the broth, gravy and seasoning mix; pour over roast.
2. Cover and cook on low for 8-9 hours or until meat is tender. Yield: 8 servings.
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