Here's the cast of ingredients. I had regular Idaho potatoes, so I peeled them, and I didn't have a pot roast, so I used round steak.
Pot Roast with Mushroom Gravy
1 pound red potatoes, cut into wedges
8 ounces baby carrots
1 package (8-ounce) presliced fresh mushrooms
1 onion, cut into 1-inch wedges through the core
2 ribs celery, sliced
3 pounds beef chuck roast
1 can (14 ounce) reduced-sodium beef broth
1 can (10 ounce) mushroom gravy
1 packet (1.5 ounce) slow cooker beef stew seasoning mix
1. In a 5-quart slow cooker, combine potatoes, carrots, mushrooms, onion, and celery. Place roast on top of vegetables.
2. In a medium bowl, stir together beef broth, gravy, and beef stew seasoning mix. Pour over roast.
3. Cover and cook on LOW heat setting for 8 to 10 hours.
This recipe is a new favorite in our household from Sandra Lee Semi-Homemade. It goes together in a short 15 minutes (even when I’m still half asleep). Today I stopped at the local Panera for a crusty loaf of bread to go with it. DELISH!!
