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Pot Roast with Mushroom Gravy

Pot Roast with Mushroom GravyPot roast is always welcome at my dinner table and this recipe is one of my favorites. My slow cooker does all the work and I get all the credit for putting a delicious dinner on the table!

1 pound small red potatoes, halved
2 cups fresh baby carrots
1 (8 ounce) package sliced fresh mushrooms
1 medium onion, cut into 6 wedges
2 celery ribs, cut into 1-inch pieces
1 (3 pound) boneless beef chuck roast
1 (14-1/2 ounce) can beef broth
1 (10-1/2 ounce) can mushroom gravy
1 (1-1/2 ounce) package beef stew seasoning mix

1. Place the potatoes, carrots, mushrooms, onion and celery in a 5-quarty slow cooker. Cut the roast in half; place over the vegetables.

2. In a small bowl, combine the broth, gravy and seasoning mix; pour over the roast.

3. Cover and cook on Low for 8 to 9 hours or until the meat is tender. Makes 8 servings.


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