Pot roast with mushroom gravy

By pattiaroberts

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

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.