Pot roast with mushroom gravy
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5/5
(1 Votes)
Ingredients
- 1 pound small red potatoes, halved
- 2 cups fresh baby carrots
- 1 package (80z.) sliced fresh mushrooms
- 1 medium onion, cut into six wedges
- 2 celery ribs, cut into 1 inch pieces
- 1 boneless beef chuck roast (3 obs.)
- 1 can (10-1/2 oz.) mushroom gravy
- 1 package (1 and 1/2 oz.) beef stew seasoning mix
Details
Servings 8
Preparation time 15mins
Cooking time 555mins
Preparation
Step 1
1. Place the potatoes, carrots, mushrooms, onion and celery in 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 6 to 7 hours or until meat is tender.
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