Thursday, November 20, 2008

Pot Roast with Mushroom Gravy

I love doing this recipe. There is nothing better than coming home to a nice hot meal.

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!!


Michelle said...

Yummy! Yummy! Yummy! Thanks for sharing. I'll have to try this sometime.

Becki said...

Yum!! I wish my hubby liked mushrooms, but this recipe is good without too. I used cream of celery soup and leave out the mushrooms :)

Tammy said...

Yummy!!! I so do love the smell in the house when I come in and I have something cooking in the crockpot. You pot roast looks so good.

Anonymous said...

Sounds really good....

I may try it this week.

Plaidfuzz said...

That sounds good! I always use a can of coke and a can of cream of mushroom. I'm curious to try this recipe. :)