Pot 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.