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Pot Roast with Mushroom Gravy Recipe

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—Tyler Sherman, Madison, Wisconsin

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Pot Roast with Mushroom Gravy Recipe

Prep: 20 min. Cook: 8 hours

Yield: 8 Servings

20 480 500

Ingredients

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

Directions

Place the potatoes, carrots, mushrooms, onion and celery in a 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.
Cover and cook on low for 8-9 hours or until meat is tender. Yield: 8 servings.

Nutritional Facts 1 serving equals 386 calories, 17 g fat (7 g saturated fat), 115 mg cholesterol, 915 mg sodium, 20 g carbohydrate, 2 g fiber, 37 g protein.

Originally published as Pot Roast with Mushroom Gravy in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2008, p28

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Reviews for Pot Roast with Mushroom Gravy (1)

Pot Roast with Mushroom Gravy

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Reviewed on Oct. 30, 2011 by cwbuff

Came out great - except the meat doesn't need to cook that long - about 6 hrs on low or 3-3 1/2 on high. This recipe is great for a Sunday when you feel like kicking back and not fussing in the kitchen.